From Calculus to Cupcakes
I love going to Your Dekalb Farmers’ Market (a great place for foodie shopping if you are in the Atlanta area). That is where I got the beautiful Brussels sprouts in the photo. This time of year, they always have Brussels sprouts still on their long stalks. Even people who are not buying them can be seen not far away pointing them out to their children and explaining how they grow. Many people are not aware that they grow on long stalks that grow up from the center of the plant, often exceeding two feet in length. Brussels sprouts also grow well in cooler temperatures making them perfect this time of year.
Many people also don’t know just how good Brussels sprouts can taste. They are often associated with memories of being forced to try them as children. But, not too long ago, the Brussels sprouts found on your average table were frozen or even canned and cooked with little imagination. Today, fresh Brussels sprouts are readily available along with plenty of creative recipes, and I think you will find them quite delicious. As a child, I wouldn’t eat them, but they have now become one of my favorite vegetables.
In addition to tasting great, Brussels sprouts are very good for you. They are a member of the cruciferous family (cabbage, broccoli, etc.), and are know to contain nutrients that many think fight cancer. They also contain fiber, vitamin A, vitamin C, folate, potassium, iron, and very little fat.
Source: Cooking Light
Here are some great Brussels sprouts recipes:
From Walking on Sunshine: Roasted Brussels Sprouts
From Feeding Big: Shaved Brussels Sprouts with Pancetta
From From Calculus to Cupcakes: Brussels Sprouts Salad
And, From Busy Vegetarian Mom:
Roasted Boysenberry Glazed Mushroom and Brussels Sprout Skewers
Roasted Garlic Rosemary Sweet Potato & Brussels Sprouts
Roasted Balsamic Potatoes and Brussels Sprouts
and
Here is a photo where you can see their full length:
