brussel sprouts

Brussel Sprouts are a staple of late fall eating. Studded with what is basically mini cabbages, the thick, woody, stalks are so sturdy they have to be harvested with a hacksaw! If you've never liked brussel sprouts, is it because you've only had them boiled or steamed until they were little balls of smelly mush? If that sounds familiar, you should definitely try one of the recipes listed below. You might find that these incredibly nutritious, leafy little bundles are something you enjoy after all!

SEASON: NOVEMBER - DECEMBER

Recipes: 
    Roasted Brussel Sprouts with Lemon and Bacon from epicurious.com
    Shaved Brussel Sprouts with Dried Cranberries and Walnuts

Storage: 
Brussel Sprouts will keep for 3-5 weeks in the crisper drawer of your fridge, or wrapped loosely in a plastic bag. To save space, cut them off the stalk with a sharp knife.

Longterm Storage:
reezing works well for brussel sprouts, either in a finished recipe or blanched. Please read detailed instructions here, from the National Center for Home Food Preservation.

Preparation: 
Brussel Sprouts are enjoyed many different ways. Steamed, boiled, roasted, or sauteed, brussel sprouts are delicious when paired with bacon, onions, garlic, nuts, lemon, Parmesan, or dried fruits such as raisins, cranberries, and figs. Just for a few ideas! They are sometimes enjoyed raw, when sliced very thin.

ABOUT BRUSSEL SPROUTS…

History
Although it is up for debate whether brussel sprouts were enjoyed by Ancient Romans or whether they were actually munching on very small cabbages, it is certain the these little round vegetables first gained popularity when they emerged in Belgium in the 19th century. Since then, they have been on the receiving end of passionate love and hate from people all over the world.

Nutrition:
"Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. They are also a good source of iron, vitamin B2, protein, magnesium, pantothenic acid, vitamin A, niacin, calcium, and zinc. In addition to these nutrients, Brussels sprouts contain numerous disease-fighting phytochemicals including sulforaphane, indoles, glucosinolates, isothiocynates, coumarins, dithiolthiones, and phenols." - whfoods.com