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Brussels sprouts are surprisingly hard to grow and only come in deep winter. Big thanks to Jillian and Ross at Open Door Farm for growing these for us. If you're already a fan of Brussels sprouts, then you know what a delicacy they are when in season. If you're a skeptic, be sure to give them a try -- they are shockingly good.
Store your brussels sprouts in a plastic bag in the fridge. Will keep for a week.
Brussels sprouts shine when cooked at a high temperature -- this brings out their natural sweetness. We like to slice them in half lengthwise, toss them with olive oil and salt, spread out on a baking sheet and roast in a hot oven (425 degrees) until tender all the way through and nicely browned and caramelized. They're also delicious seared in a hot skillet.
Pan Seared Brussels Sprouts with Toasted Nuts
Brussels Sprout Leaves with Chorizo and Toasted Almonds
Bi-Rite's Brussels Sprouts & Bacon Salad
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