First Harvest of 2019!

On January 3, 2019 we harvested Brussel sprouts in -1º Celsius weather. Do you know how they grow? Brussel sprouts are certainly underrated. Enjoy the short film. I am including a recipe that is easy to prepare, delicious, and will make brussel sprouts a favorite, even among those who say they don’t like them. Trust me!

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• Brussel sprouts have 0 fat, loads of vitamin C and K, and moderate amounts of B6.
• Brussels sprouts help activate cancer-fighting enzyme systems in your body.
• Eating more Brussels sprouts may support your heart health and lower your risk of cancer and chronic inflammation.

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Roasted Brussels Sprouts With Garlic

The recipe is by Mark Bittman from the Cooking section of The New York Times.

Yield: 4 servings.

Time: 45 minutes.

If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.

INGREDIENTS

• 1 pint brussels sprouts (about a pound)
• 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
• 5 cloves garlic, peeled
•  Salt and pepper to taste
• 1 tablespoon balsamic vinegar

PREPARATION

1. Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.