Availability: October-November
How to store: Store your Brussels sprouts either on the stalk or off the stalk in a plastic bag in the refrigerator for 1-2 weeks.
How to eat: Trim off the but ends of the sprouts and peel back any leaves that have black on them or look wilted. Roast, steam, or pan fry whole, halved, or quartered depending upon size of sprouts and taste.
How to preserve: FREEZE: Trim and clean your Brussels sprouts. Blanch 3-5 minutes depending on size and freeze in freezer bags/containers.
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.
Heat your cooking oil on medium in a cast iron skillet or other oven safe skillet. Add leeks and saute gently, stirring until tender, but not browning. Add prepared Brussels sprouts and optional garlic and saute until heated through. Meanwhile, mix eggs, milk, cheese, salt and pepper in a bowl. Pour over leek and Brussels sprouts saute. Cook on medium until the edges begin to set, about 5-10. Cook in the oven at 400 until middle is set, about 15-20 minutes.
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:
Heat a large skillet over medium heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan. You can reserve the remaining drippings for another use if desired.
Return skillet to medium-high heat, and stir in bacon, shallot (or onion), and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 2-4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper to taste.
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
Boil Brussels sprouts whole in 1” of water for 5 minutes. Run under cold water to cool and set aside. Sauté mushrooms and leeks in oil until tender, stirring to prevent sticking. Halve, quarter, or chop the cooked Brussels sprouts and add to skillet with mushrooms and leeks. Sauté 3-5 min longer until sprouts are browning. Toss with parmesan and lemon juice 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!
Prepare the Brussels sprouts by trimming the ends and cutting an "X" in the core end of each one. If there are large ones, cut them in half. Bring a large pot of water to boil. Add 1 TBLS salt and prepared Brussels sprouts. Cook 5-6 minutes. Drain Brussels sprouts and cool in a bowl of ice water. Dry well between paper towels or kitchen towels. Mix lemon juice, dijon mustard, maple syrup, and salt and pepper together in a small bowl or jar.
Make ahead tip: All of the above can be done a few hours to a day before the meal. Complete the following steps just before serving. Heat oil in large skillet over medium heat. Add Brussels sprouts and stir until heated through. Add lemon juice mixture and toss to coat, stirring constantly, until the sprouts look 'glazed', about 1 min. Remove from heat. Mix in cheese and nuts.
Clean leeks well by chopping off leaf and root parts, slicing lengthwise, and rinsing well under running water. Put prepared Brussels sprouts, leeks, and garlic on a baking sheet. Season with salt and pepper. Drizzle olive oil, vinegar, and honey on top. Mix thoroughly using your hands. Roast in 375 degree oven until tender, about 25 minutes, stirring occasionally to ensure even roasting.
