SEASONALITY: Brussels Sprouts are most ripe for picking in the Fall. They are best harvested around the Finger Lakes from mid-September until early-December, making November a sweet spot for delicious, fresh Brussels Sprouts.
STORAGE: Refrigerate in a plastic bag with air holes, or freeze in plastic bags
PREPARATION: Before cooking your sprouts, cut off the stem and trim off any yellow outside leaves, and before rinsing in cold water
COOKING METHODS: Boil, microwave, roast, sauté, braise or steam until tender. Brussel Sprouts can also be shredded and eaten raw in a salad.
TIPS FOR USE: Brussels Sprouts make a great addition in casseroles, pasta, or as is with butter, salt, and pepper
Brussels Sprouts are rich in Vitamin K, Vitamin C, and fiber. They also contain vitamin B6, potassium, iron, thiamine, magnesium, and phosphorus.
Brussels Sprouts with Walnuts and Pomegranate
Makes 4 servings
Ingredients:
- 1 ½ brussels sprouts, trimmed and halved
- 3 Tbsp olive oil
- Kosher salt and black pepper
- ¼ c roughly chopped walnuts
- 2 Tbsp pomegranate seeds, plus more to taste
- Pomegranate molasses, for drizzling (optional)
- Flaky salt, to serve
Directions:
- Preheat the oven to 425 degrees.
- In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again.
- Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
- Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
- When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Top with flaky salt.
Recipe adapted by: cooking.nytimes.com/recipes/1019656-brussels-sprouts-with-walnuts-and-pomegranate
Nutrition Information: 216 calories; 15 g fat; 18 g carbs; 7 g dietary fiber; 5 g sugar; 7 g protein; 450 mg sodium
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