This will be the third share in a row with brussel sprouts which helps make up for the smaller amounts of them that we’ve been getting. I’ve been using them a lot recently to make a quick slaw as an side/garnish for whatever else I’m cooking. I’ll thinly slice 2-5 brussels, and then dress it with rice wine vinegar, maple syrup, and a touch of mustard (and maybe toss in some other fun things like pickles, seeds, or apples). I’ve used that slaw on top tacos, as a side with a sweet potato hash, and on a sandwich.
Brussels Sprouts are pretty much mini heads of cabbage. To prep them for you all, we trim off the bottom woody stem, and remove the tough dark outer layers. Removing the darker green outside helps reduce some of bitterness that often turns people off from brussels sprouts. It also gives us more opportunity to find the occasional compromised brussels sprout that the outside layers would have other hidden so that way you all don’t have to worry about finding those surprises. Cooking at high temps for just as long as needed is the best way to avoid the warmed-over brassica flavor that is the other major turn off for people when it comes to brussels sprouts. Halved and sautéed over high heat is my preferred way to cook them.
The sprouts are starting to get larger further into the season. If you’re looking for something different, try making a slaw, thinly slicing the brussels sprouts in place of cabbage.
