brussels sprouts

• 1 lb Brussels sprouts, trimmed, halved, quartered or whole depending upon size and boiled until tender crisp (about 6 minutes)
• cooking oil or butter
• 1 bunch leeks, cleaned and chopped (or substitute chopped onions)
• 1 clove garlic, minced, optional
• 8-9 eggs, beaten
• dash of milk
• ¼-1/2 cup parmesan cheese, grated
• salt and pepper to taste

Lots of our members love to pair Brussels sprouts with bacon!  Who wouldn't?!  Here's a tried-and-true recipe shared by a CSA member:

• 1 pound Brussels sprouts, ends trimmed and halved or quartered
• 1 bunch leeks, cleaned well and coarsely chopped
• Salt and pepper to taste
• 1-2 cloves garlic, chopped, to taste
• 2-3 TBLS olive oil
• 1-2 TBLS balsamic vinegar
• Drizzle of honey, to taste

• 1 TBLS olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1-2 pounds Brussels sprouts, ends trimmed and halved or quartered depending upon size
• 1 tsp grated lemon zest
• 1 TBLS lemon juice

Place Brussels sprouts on baking sheet.  Ad olive oil, garlic, salt and pepper and mix to coat.  Roast at 450-500 degrees for 15 minutes, or until crisp-tender when pierced.  Remove from oven and mix in lemon juice and zest.  Toss and serve hot.

This recipe is so good!  Be sure to make more than you think you'll need, because it'll be gone quicker than you think!  

1 pound Brussels sprouts, washed
2-3 TBLS oil
1 cup mushrooms, sliced
1 cup leeks or onions, thinly sliced
¼ cup parmesan cheese, grated
1-2 TBLS lemon juice
salt and pepper to taste