by Toby Amidor in In Season, January 19, 2012
by Toby Amidor in Healthy Tips, Thanksgiving, November 24, 2009
Pick up a bunch of these little green beauties on your next trip to the market. Not sure how to cook them? We’ve got simple recipes to get you started, plus some fun facts for Brussels sprout connoisseurs.
What, Where & When?
Thought to have been cultivated in 16th century Belgium, Brussels sprouts are part of the cabbage family and actually look like mini heads of cabbage. Many rows of sprouts grow on a single two to three foot long stalk. The sprouts are usually ½ to 1 ½-inches in diameter. Smaller sprouts are more tender than larger ones. They have a strong nutty or earthy flavor and can be slightly bitter. Their peak season is from late August through March.
by Karen Ostergren in Reader Tips & Comments, November 14, 2009
There’s no lack of choices at Thanksgiving, but certain seasonal foods should take top priority. If you’re going to indulge, why not fill up on the flavor-filled, good-for-you stuff? Here’s our top 10 picks for your plate.
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by Katie Cavuto-Boyle in In Season, November 8, 2009
Brussels sprouts have a bad reputation, but everyone shared lots of praise — and some yummy serving suggestions — this week. Winter squash also had plenty of fans, and butternut squash seems to be the favorite variety from our informal Facebook poll. Check out our list of favorite comments for great ways to enjoy fall produce — plus, a Thanksgiving stuffing recipe!
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I refuse to believe my clients when they tell me they don’t like Brussels sprouts. My response is always to ask two questions:
1. Have you ever tried them?
2. Have you ever tried them properly prepared? That is, not out of a can or overcooked!
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