Fall Foods: Brussels Sprouts

I am trying to open my mind and taste buds to different foods this fall and Brussels sprouts have crossed my hesitant palate recently. Yes, Brussels sprouts. Chef Stacey makes unbelievable roasted Brussels sprouts nothing like those mushy, drab green sprouts I remember from my youth. They’ve come a long way! They’re usually sold in bulk in the produce section. Pick out small, compact Brussels sprouts with bright green leaves. Skip sprouts that are yellowing and have damaged leaves. When you bring them home from the grocery store,  refrigerate them in a sealed plastic bag for up to three days.

Boiling Brussels sprouts is the easiest way to prepare them. All you do is trim the end from each sprout, cut in half or in quarters if you’d like and boil them in salted water until they’re tender. A knife will pierce through the thickest part without meeting much resistance. Drain, season with sea salt and freshly ground black pepper and garnish with shaved Parmesan cheese. TryBrown Butter and Dill Brussels Sprouts, an easy side dish packed with flavor and fiber. In this version, the sprouts are steamed on the stove top or in the microwave. Brussels sprouts are also delicious roasted. If you’re entertaining, serve Eye of Round Roast with Roasted RootVegetables. Carrots and onions, Brussels sprouts and beets are roasted along with a flavorful eye of round roast. It’s the perfect fall meal.

In addition to being delicious, Brussels sprouts are really good for you. They’re an excellent source of vitamin C and a good source of folic acid, potassium, vitamin A and vitamin B6. They’re also low in calories and high in fiber. Enjoy them raw, boiled, sautéed or roasted from late August through March.

I hope now that I have experienced the fall goodness of these sprouts, they will help my health sprout too!