We once believed that Brussels Sprouts could only be grown within view of the cool foggy oceanside. We started these plants from seed last summer, transplanted them in September and began harvesting the “little cabbages” just last week. As with all Brassicas, cook uncovered, or covered very loosely so that objectionable sulfurous compounds may escape. Toss Sprouts with olive oil, salt and pepper, spread them out on a sheet pan so that air can circulate freely, do not crowd them. Roast at 400 degrees F. for about 30 minutes, until crispy on the outside.
Recipes
basil beets brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips plum potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
-
Brussel Sprouts