Brussels Sprouts

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.