We’re finally experiencing weather that resembles winter, but that doesn’t mean our garden harvests are over! The kale trials look beautiful; some of our lettuces seem to be enjoying the cold; and the Brussels sprouts are at their peak.
We’ve received just enough frosty weather to really bring out the delectable sweetness in the sprouts. I’ve brought some Brussels sprouts-based dishes to both Thanksgiving and Christmas celebrations, and everyone was quite impressed with what a tasty dish this lowly vegetable can be!
One of my favorites is an unassuming Brussels sprouts and sweet potato hash. I like it because you can pair the sweet potatoes you have in storage with the sprouts you pick in the early winter. Plus the sweet creaminess of the sweet potatoes really complements the flavor of the sprouts.
And it’s as easy as chopping your sprouts in quarters, roughly chopping your sweet potatoes, throwing everything in a cast iron skillet with some butter or olive oil, and cooking to your liking.
I prefer to cook until the potatoes and sprouts get golden brown and caramelized. This dish is excellent as is with some salt and cracked pepper, or you can cook some eggs over the top or even mix in some bacon for extra deliciousness!
Another delicious, easy and just slightly dressier dish is:
Pan Roasted Brussels Sprouts with Bacon, Red Onions and Hazelnuts
- 4-5 cups sliced or chopped Brussels sprouts
- 1 lb. bacon
- 1/2 to 1 red onion diced (depending on how much you like onion)
- 1 cup chopped hazelnuts
- ½ teaspoon nutmeg
- Salt & pepper to taste
Add Brussels sprouts and cook until they are tender-crisp and bright green (about 10 minutes depending on how thickly you’ve chopped or sliced them).
During the last few minutes of cooking, crumble bacon and add bacon and hazelnuts to the pan with the Brussels sprouts. Sprinkle with nutmeg, salt and pepper to taste. Enjoy!
What are some of your favorite Brussels sprouts-based dishes? I’d love to hear how you’ve been enjoying your sprouts.