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Brussels Sprouts

Brussels Sprouts are part of the brassica family along with kale, broccoli, and cabbage (they even look like mini one-inch cabbages, although with a more mild flavor). They are a cool season crop so look for brussles in the Fall through early Spring. Brussels are a good source of Vitamins C & K. They are great lightly steamed, roasted, or even raw in salads. For those of you who say, "I don't like brussels!," please, please give the fresh ones a try.

Storage: Keep brussels dry in a plastic bag in the fridges for up to a week. Any yellowing leaves can be pulled off and thrown out.

Preparation: Remove any loose outer leaves and trim the stem. Rinse under running water. Roast, saute, steam, simmer, or eat raw. Brussels are done when you can poke them with a fork easily.

Roasted Brussels Sprouts

Brussels Sprouts & Prosciutto Bites

Autumn Penne Pasta with Brussels Sprouts

Chopped Brussels with Dried Cranberries, Pecans, & Blue Cheese

Creamy Brussels Sprouts