Fresh Picked Brussels Sprouts

The  sprout is a cultivar of the cabbage family, grown for its edible buds.  The leafy green vegetables are typically 2.5 - 4 inches in diameter and resemble small cabbages.  The Brussels sprout has long been popular in Brussels, Belgium, and may originate and gained its fame from there.  Harvest season is usually September to March, making Brussels sprouts a traditional winter stock vegetable.

How to buy:  Straight-from-the-stalk are freshest.  Some stores have whole stalks, but most sprouts are removed from the stalks and sold in bulk.  Look for sprouts that are dark green, compact and firm.  Smaller sprouts tend to be sweeter.

How to store:  Once off of the stalk, place the sprouts in a plastic bag with a paper towel in the bottom to absorb moisture, and refrigerate up to 5 days.

How to eat:  Sprouts are ready to eat after 12-15 minutes of steaming, but can use a flavor boost.  Try them halved and browned in a skillet with butter and a sprinkling of sea salt.

Sautéed Brussels Sprouts

  This delicious seasonal vegetable becomes sweet and nutty when sautéed.  For the best flavor and texture, make just prior to serving.

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
• Coarse salt and ground pepper
• 2 tablespoons fresh lemon juice

        
Directions

1. In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately