This may seem strange to some, but I really love Brussels Sprouts. They grow on this funny stalk, taste somewhat like cabbage, and are absolutely delightful when roasted with a little olive oil and salt. Brussels Sprouts also work well shredded in salads, cooked in gratins, and are the perfect companion for your Thanksgiving meal.
If you find yourself with an abundance of Brussels Sprouts, they freeze well. Simple blanch for three to five minutes (depending on size), dunk in cold water, and once cool, place in a freezer safe container. It is advised to cut an “X” in the base since the leaves cook faster than the base.
Months in Season (cooler climates): August through November
Months in Season (warmer climates): September through May
NE Vegetarian Brussels Sprout Recipes:
Vegetarian Brussels Sprout Recipes from Around the Web:
SHREDDED BRUSSELS SPROUT & TANGERINE SALAD from Good Things Grow
Roasted Brussels Sprouts and Cranberries with Barley from Cookie and Kate
Baked Penne with Roasted Brussels Sprouts, Apples and Fontina from This Homemade Life
SAUTEED (OR ROASTED) BRUSSELS SPROUTS WITH RED CHILI FLAKES from Food Loves Writing
Crisp Marinated Brussels Sprouts from a Couple Cooks
brussels sprout & red onion pizza from Love and Lemons
Golden-Crusted Brussels Sprouts Recipe from 101 Cookbooks