As I approached the Root 5 Farm stand at the Market on Saturday, my face lit up...the beautiful stock of brussels sprouts sticking out of the red CSA bin made my day!
If you're not sure how to cook brussels sprouts, start with this roasting recipe. It's a super simple and crowd pleasing way to go. If you're not going to cook your brussels sprouts right away, simply snap them off the stalk and store them in a plastic bag in your fridge to save space. They'll keep this way for several weeks.
½ Stock of brussel sprouts, washed, trimmed and halved*
2 Tbsp Maple Syrup
1 Tsp salt
2 Cloves garlic, crushed
2 Tbsp olive oil
*To trim the brussels off the stock: snap the individual bulbs off the stock. Then cut each sprout in half, trim the base of the sprout, and remove the outer layer of leaves if necessary.
Now: Toss the prepared brussels in the maple, slat, olive oil and garlic.
Next: Transfer onto a baking sheet or dish. If you prefer a crispy finish a dark baking sheet is
best. For a softer outcome, a baking dish works well. Bake for 45-50 minutes, or until cooked to desired crispiness!
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