Brussels Sprouts

Description:

These mini cabbages, known as Brussels sprouts, pack a powerful nutritional punch and a surprisingly sweet and nutty flavor when cooked properly. Don't let their reputation fool you – roasted, grilled, or sautéed, these little gems are sure to please.

Nutritional Highlights:

• Rich in vitamins C and K, crucial for immune health, bone strength, and blood clotting.
• Good source of fiber, promoting digestive health and regularity.
• Contains antioxidants and anti-inflammatory compounds.

Storage & Handling:

• Store unwashed Brussels sprouts in a loose plastic bag or a reusable container in the refrigerator's crisper drawer for up to a week.
• A slightly open bag or container with a partially open lid allows for necessary airflow, preventing condensation and mold, while still retaining moisture to keep the sprouts fresh.
• If using an airtight container, ensure the sprouts are very dry before storage and check daily for condensation.
• Avoid washing Brussels sprouts until just before use to prevent excess moisture, which can lead to spoilage.

Cooking Tips:

• Roasting: Halve or quarter the sprouts, toss with olive oil, salt, pepper, and your favorite seasonings. Roast at 400°F (200°C) for 20-30 minutes, or until tender and caramelized.
• Sautéing: Thinly slice or shred the sprouts and sauté with garlic and olive oil for a quick and flavorful side dish.
• Grilling: Skewer halved sprouts and grill until tender and slightly charred.
• Shredded Salads: Shred raw Brussels sprouts into salads for a crunchy and nutritious addition.

Recipe Inspiration:

• Balsamic Roasted Brussels Sprouts: https://cookieandkate.com/perfect-roasted-brussels-sprouts-recipe/
• Shaved Brussels Sprout Salad with Apples and Pecans: https://www.platingsandpairings.com/brussels-sprouts-salad-with-apples/

Extending the Harvest:

1. Blanching and Freezing:
   • Wash the Brussels sprouts and trim any tough ends.
   • Blanch the sprouts in boiling water for 3-4 minutes.
   • Immediately transfer them to an ice bath to stop the cooking process.
   • Drain well and pat dry.
   • Place the Brussels sprouts in reusable freezer bags or containers.
   • Duration: Frozen Brussels sprouts are best used within 8-12 months for optimal quality.
2. Pickling:
   • Pickling Brussels sprouts creates a tangy and flavorful preserve.
   • Use a vinegar-based brine with spices like garlic, mustard seeds, and red pepper flakes.
   • Properly sealed pickled Brussels sprouts can last for several weeks in the refrigerator.
   • Duration: Pickled Brussels sprouts can last for 2-3 months in the refrigerator.
   • Serving Suggestions: Pickled Brussels sprouts are fantastic as a crunchy topping for salads, as a side dish with roasted meats, or as a flavorful addition to charcuterie boards. They pair especially well with strong cheeses and cured meats.

Quick Pickled Brussels Sprouts Recipe:

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 cloves garlic, minced
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. In a saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, and red pepper flakes. Bring to a boil, then reduce to a simmer.
2. Add the Brussels sprouts and simmer for 3-5 minutes, or until slightly tender.
3. Remove from heat and let the Brussels sprouts cool in the brine.
4. Transfer the Brussels sprouts and brine to a clean jar and refrigerate.
5. Enjoy after at least 24 hours for the flavors to develop.