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.
What corn is to summer, brussels sprouts are to fall. Simply halved and roasted, these are a treat.
What corn is to summer, brussels sprouts are to fall. Simply halved and roasted, these are a treat.
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.
Brussels sprouts are one of the more time consuming things for us to prep. We trim the woody ends, and remove the outer dark green leaves. We do that for two reasons. One is that there is often some bad leaves just under those couple tops leaves, and without going through them all you end up playing a bit of rotting-brussels-roulette. Second is that removing those green thick leaves yields sprouts that brown nicer and taste less bitter.
