Treats for Fall... Brussels Sprouts

It’s a special culinary treat in the fall garden when the Brussels sprouts are ready for harvest; the nights get cooler and the bottom sprouts start to flower, you’re ready to trim and eat them while fresh n nutty.

On a nice crisp morning cut the whole stalks off just above the ground, and below where the sprouting has developed. Next you should be able to snap off the leaves with a quick downward tug, leaving just the top few for moisture until you get to trimming the individual sprouts from the vine.

The harvested stalks are fine on the porch, or outdoor area covered from the elements for a few days until you have time to clean the Brussels sprouts from the stalks.

Removing the Brussels sprouts from the stalks for further storage in the refrigerator and eating requires a sharp paring knife and a little patience as each sprout is sliced off individually; but don’t let this deter you, these fall treasures are totally worth the effort!

Use your paring knife to trim each Brussels sprout from the stalk starting at the base of the stalk and moving up to the tiny top treats, placing them in a bowl as you go.

When the sprouts are all removed you can compost your stalks and give your bowl of Brussels sprout treasures a rinse with nice cold water; check the bottoms trimming away any unwanted leaves and debris.

Here are two of our favorite KISS (Keep it Simple Silly) cooking methods.

Garlic Roasted Fresh Brussels Sprouts
You will need fresh Brussels sprouts; cleaned, trimmed, and sliced in half if they are larger.
Garlic cloves peeled and sliced.
Olive oil, sea salt & freshly ground black pepper
We like to cook with parchment paper for easier clean up so if you have some line a cookie sheet and spread your prepared Brussels sprouts out on it evenly.
Add the garlic slices; and sprinkle with Sea salt and black pepper.
Drizzle with olive oil and place in a preheated 400 degree oven 10-20 minutes; rotate the pan once shaking the sprouts loose to cook evenly, until lightly browned.

Steamed n Creamed Fresh Brussels Sprouts
You will need fresh Brussels sprouts; cleaned, trimmed, and sliced in half if they are larger.
Butter; a dash of heavy cream or ½ n ½, a sprinkle of Parmesan cheese, sea salt & freshly ground black pepper.
Toss your cleaned Brussels sprouts in a steamer over boiling water, cover and steam a few minutes until sprouts are blanched and bright green. Remove full steamer to sink, and douse Brussels sprouts with cooking water.
Place some butter; a dash of heavy cream or half n half in the warm steaming pan to melt. Add the hot sprouts and a sprinkle of Parmesan cheese, tossing to coat.
Heat over low flame slightly until simmering to blend, season with sea salt & freshly ground black pepper.

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