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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: