Valley Bounty: Brussels Sprouts

In the last decade or so, it seems American food pop-culture has done a complete about-face on Brussels sprouts. It doesn’t seem like that long ago that, unless you had some specific familial or cultural connection to eating them, Brussels sprouts were mostly just a sitcom punchline about foods kids couldn’t stand. Lately, though, it’s becoming more and more common to see both upscale and casual restaurants featuring Brussels sprouts prominently on their menu, often roasted with a marinade or fried and paired with a dipping sauce. I won’t pretend I was into Brussels sprouts before they were cool; it took this sprout renaissance for me to take these weird little Brassicas seriously, but now I can’t seem to get enough of them.

If you have a large pot or a Dutch oven you can use on the stovetop, it’s pretty easy to fry Brussels sprouts yourself at home. Add 2-3 inches of oil to the pot and heat over medium-high heat (if you have a frying thermometer, aim for around 380°F). Cut Brussels sprouts in half, pat them dry with a paper towel, and fry in small batches for around three minutes, until golden brown. After they’ve cooled, toss them in salt and enjoy!

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