Valley Bounty: Brussels Sprouts

It seems hard to believe as I’m sitting in my office sweltering, but as far as the calendar and the tilt of the Earth are concerned, fall is officially upon us. Here in New England, we’re replete with signs of autumn: plastic skeletons and Frankenstein’s monsters showing up in stores, ads for pumpkin-spice varieties of every product under the sun, and, of course, weird green stalks covered in Brussels sprouts poking out of farm share bags and farmers’ market booths. And as much as my eight-year-old self would be loath to know it, I’m always happy when this weird little cousin of broccoli and cabbage makes its way into my kitchen each year.

My go-to Brussels sprouts preparation is just to broil them with a little salt and oil, then drizzle them with Balsamic vinegar when they’ve started to blacken. If you’re looking to do something a little more elaborate with your brassica bounty, try caramelizing them by sautéing them with in a skillet with butter for 5-7 minutes, adding in some diced apples about halfway through. When they’re done, toss with salt, pecans, and a splash each of honey and vinegar for a side that’s sweet, salty, and nutty all at the same time.

Valley Bounty is written by Brian Snell of CISA (Community Involved in Sustaining Agriculture)