Brussel Sprouts are most common in Europe and Asia. Great Britain grows 6X the number of Brussel Sprouts as the U.S. does (per population, 2015). In the U.S. I believe they are undervalued, most folks don’t know that there is more Vitamin C in a cup of Brussel Sprouts than in an Orange! If you are not a fan of the slightly bitter taste, bring out their natural sweetness by roasting them. I hope that if you have “made up your mind” about Brussel Sprouts before, that you are willing to give them another try! The first recipe will also use the lemon basil included in this week’s share. The second recipe has bacon… it’s an easy tasty recipe… and it has bacon! haha
Lemon Sprouts Brussel Sprouts (cut off of stalk) washed 1 bunch lemon basil extra virgin olive oil
Preheat oven to 400 degrees.
Take 10 leaves of lemon basil and 1 tablespoon of extra virgin olive oil in a small bowl. Muttle herbs in oil until it becomes fragrant. Do not remove lemon bail leaves from oil.
Cut Brussel sprouts off of stalk and remove any yellowed leaves. Pour the oil mixture over the top of the sprouts, coat evenly. Pour sprouts onto a baking sheet and cook for about 35 minutes, until the outside is crisp & crunchy, and the inside is tender.
Brussel Sprout & Bacon 4 strips thick-cut bacon 2 tablespoons butter 1 pound Brussels sprouts, halved 1/2 large onion, chopped Salt and freshly ground black pepper
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.
Have a great week! ~The Farmer’s Wife