These cruciferous vegetables look like miniature cabbages, in fact they come from the same Brassica family as collard greens, broccoli, kale, kohlrabi, and of course, cabbage.
Brussel sprouts grow on thick stalks, and are the best and sweetest after a good frost.
There are many health benefits to eating Brussel sprouts. They contain Vitamin A, Vitamin C, folic acid, and dietary fiber.
You can cook Brussel sprouts by boiling, steaming, stir-frying, and roasting, however be careful not to overcook them. Not only will they lose nutritional value if over-cooked but they will start smelling like sulfur and will not taste as sweet.
With a sharp knife, remove all sprouts from the stock. Peel off any discolored leaves.
Once harvested, they can last up to 5 weeks under near freezing conditions and about half as long as that in the refrigerator.
November - December
1 tbsp olive oil
Heat olive oil in a cast-iron skillet over medium heat. Suate garlic, until golden brown. Stir in onion and fry for about 5 minutes. Add Brussels sprouts to the skillet and fry about 5 to 7 minutes or until golden brown. Turn sprouts over, and fry another 5 to 7 minutes.