Brussels Sprouts-
Brussels sprouts are firm and crisp, about the size of a ping pong ball. Their leaves should be tightly closed. These little guys sweeten up after the first frost, making them a great winter veggie. Brussels sprouts are related to cabbage, kale, broccoli, and cauliflower.
Start by removing any wilted or discolored outer leaves and trimming the bottom ends. Some people like to score an X in the bottom of the stem for even cooking. They can be steamed, boiled, or roasted. Brussels sprouts can be served raw when shaved or sliced thinly in a salad or slaw. These sprouts pair very well with bacon and bacon drippings.
Store your sprouts in a loosely sealed plastic bag in the refrigerator for up to a week. Tip: the sooner you use them the sweeter they are. Don’t let them sit around too long in your fridge.
Brussels Sprouts are a good source of vitamin A, B6, C, K, folic acid, and potassium
Confessions of a woman that used to despise Brussels sprouts… This is a recipe that changed things for her! This salad is a unique way to enjoy fresh Brussels sprouts, and if you add almonds and bacon to the mix, it’s packed with protein and flavor. The closer to the picking date you make this recipe, the better it is!
