Last Fall I posted pictures of our first ever harvest of brussel sprouts, and that time has come again! Ever since my Mom and I became obsessed with roasted brussels, we wanted to see if they would grow well in the garden, and they do! The interesting thing about this vegetable is that you can't pick them until it gets colder. Typically, you wait until after the first frost of the season but it's been cold enough at night that we thought we would harvest some and see how they taste.
Today we picked one stalk of them, with many more stalks left in the garden. Here's what we got:
To recap our easy recipe for cooking these on the stovetop...
Add 2 tbsp. of olive oil to a saucepan, with 2 cloves of crushed garlic. When this heats up and the garlic is sizzling, add the brussel sprouts (first you will rinse them and chop each one in half.) Then, add a good sprinkle of coarse salt, pepper, and the juice of half a lemon. Let the brussels roast until the edges gets crispy and golden brown. Enjoy!
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