B is for Brussel Sprouts
- From Laura: Add them along in the oven to a variety of roasting vegetables, toss in bacon fat and herbs after removing from oven.
- From Stacey: Boil them in chicken broth, then when it boils out, throw a pat of butter in the pot and saute them for a bit.
- Also from Stacey: They are also good halved, tossed with garlic and olive oil and roasted in the oven. Or tossed with garlic, lemon zest and olive oil, kebobed and grilled.
- From Sarah: Maple Glazed Brussel Sprouts, click for recipe or find on Recipe page
- From Heather: Shred in a food processor, then I eat them raw like a slaw, or sauté with cranberries (or raisins or apple) and some bacon.
- Some words of wisdom from Stacey: Fresh brussel sprouts in season taste much better than frozen.
- Words of wisdom from Christine: When my Dad used to grow brussel sprouts he always said they tasted sweeter after the first frost.