CSA Inspired: Brussels Sprouts Taste Good

I am fascinated by brussels sprouts. They might be the most unloved vegetable. They are under rated and often over looks. Brussels sprouts bring a depth of flavor to the table that makes me long for the first fall frost. Each week at my CSA I asked if it had been cold enough at the farm for brussels sprouts...and each week I waited. When it was finally time, I was brimming with ideas of how to prepare these lovely little gems!

If you have been reading my blog, you may remember my recipe from last year:

Curried Brussels Sprouts and Sweet Potato Soup

(Hint: the smaller the sprout the sweeter - use the bigger ones for soups and the smaller ones for roasting!)

This year I tried a few different techniques:

Roasted:

Toss brussels sprouts with good EVOO a bit of lemon juice, freshly cracked pepper and plenty of coarse salt. "Roast" in the oven at 350 for 40 minutes or until golden brown.

Serve as a side or tossed over pasta!

Sauteed:

Brussel Sprout Leaves with Crunchy Garden Radishes

- from Martha Stewart

Steamed:

• 2 pounds brussels sprouts

• 3 tablespoons butter

• 1 clove garlic

• Coarse salt and freshly cracked pepper

• 2 teaspoons lemon juice

• 1/2 cup chopped walnuts

Steam brussels sprouts for 5-7 minutes until bright green and tender.

Melt butter in a large skillet. Add garlic; cook until soft. Stir in brussels sprouts. Add salt and pepper then lemon juice and walnuts. Serve warm.

Enjoy your brussels sprouts!