Add Brussels Sprouts to your Friday orders–$3.75: a pound for the price of 10 oz due to slight browning on the interior leaves of 4% of the bag. (Brown leaves cook up fine and are due to weather.)
How to cook them? Trim the ends and cut the head in half, sorting them through you go–then boil in a low level of water until tender–I prefer my iron skillet…one pan and adds some iron to the diet. When tender, drain water, toss in olive oil and seasoning (usually salt and pepper or a little Montreal), and return to the skillet to brown. Each time I make these people eat more and more!
Want another variation? Try our recipe from Food Network–#51.A. Brussels Sprouts with Balsamic and Cranberries. These are roasted in the oven and then drizzled with a reduction before serving. I served these at Thanksgiving–VERY TASTY! Great with Turkey–
Brussels sprouts are in the cabbage family, and are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. Steaming will retain more of the nutrients–but I love the crisp crunchiness of fried Brussels sprouts.
Consider adding for the Holidays– The Farmer’s Wife
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