Freshly harvested Brussels sprouts in late fall simply can't be beat.
We all know how the story typically goes when you dare to even mention the words “Brussels sprouts” to most people: Their eyes quickly narrow in a suspicious way as they rather incredulously reply, “Why on Earth would anyone eat those?” And is there any wonder why this petite member of the cabbage family gets such a bum rap? Think back to all those mushy, smelly concoctions you more than likely tasted as a child – and perhaps are still subject to today – when the Brussels sprouts were so overcooked that the only remnant of their once vibrant green coat was a brownish-green sludge. Nobody could enjoy that
! But fear not. We come bearing the secret to the best Brussels sprouts you’ve ever tasted, which really comes down to two things. For starters, buy your sprouts locally – or better yet, grow them yourself – so you can be sure they’ve been harvested at the proper time, which happens to be right now
in most parts of the country; frost almost magically turns their normal bitterness to a wonderfully mild sweetness. And secondly, don’t even think about boiling them for the better part of an hour as conventional wisdom would have you do – this may be a slight exaggeration, but you get the point. The great thing about starting with quality ingredients, especially when it comes to Brussels sprouts, is that you barely have to do anything to them. This is truly a scenario where less is more, and here are our best recipes to prove it. Enjoy!
All About Sprouts
All About Cooking and Growing Brussels Sprouts
Cooking Brussels Sprouts You'll Love
Brussels Sprouts Recipes: Simple and Delicious
Brussels Sprouts Slaw With Apples, Hazelnuts and Cranberries
Bacon-Balsamic Brussels Sprouts
Sautéed Brussels Sprouts With Apples
Pan Roasted Maple Dijon Chicken With Brussels Sprouts
Roasted Brussels Sprouts With Cider-Maple Vinaigrette
Other Frost-Happy Vegetables
The Benefits of Growing Parsnips
Rare Heirloom Varieties for Growing Broccoli
Collards and Cabbage and Kale, Oh My!