Brussels sprouts (named after the capital of Belgium) look like little mini cabbages. When you’re ready to cook these little cuties up, peel off any outer leaves that are wilted or discolored, trim the bottom off and halve, quarter or leave whole, depending on their starting size.
BRUSSELS SPROUT SALAD WITH PARMESAN AND MARCONA ALMONDS
The honey in the dressing really brings out the sweetness in the sprouts.
CRISPY SMASHED BRUSSELS SPROUTS
Parmesan cheese, everything bagel seasoning along with a little lemon zest. YUM!
FRIED BRUSSELS SPROUTS WITH CIDER VINAIGRETTE AND BACON BREADCRUMBS
When you fry them, the outer leaves get super crispy and are as addictive as a bag of potato chips – but with bacon breadcrumbs.
HARVEST CHICKEN SKILLET WITH SWEET POTATOES AND BRUSSELS SPROUTS
I love a one-pan dinner! Bonus points for one that uses multiple veggies from my share.
MAPLE-ROASTED BRUSSELS SPROUTS WITH BACON & TOASTED HAZELNUTS
Sure to be a hit even with those that aren’t fans of Brussels sprouts.
Upswing Farm 