Brussels Sprouts

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.

 My recipes for Brussels Sprouts:

Brussel Sprout, Fig, and Feta Ravioli {video}

Brussel Sprouts with Lemon Pasta

Brussels Sprouts and Egg Skillet

Roasted Brussel Sprout and Millet Gratin

Roasted Brussels Sprouts and Goat Cheese Pizza

Roasted Brussels Sprouts and Lentil Salad

Roasted Winter Vegetable and Millet Salad

Shaved Brussels Sprouts and Soba Noodles with Ginger-Honey Sauce