The last time J and I were in Sam’s Club he said “we should get some of those little cabbage things.” J eats Brussels sprouts and he likes them! For those who know J well, I am not making this up! Brussels sprouts and iceberg lettuce is about as green as he goes.
In high school we had a huge garden. Mom thought it would be fun to plant Brussels sprouts. So, we did and it was fun.
Brussels sprouts grow on tall tubular stalks. They are typically 2.5-inches to 4 inches in diameter and look like little cabbages. These cool season buds have potent anticancer properties.
The French brought Brussels sprouts to Louisiana and started growing them in the 18th century. In the 1920’s California started planting Brussels sprouts with considerable production in swing by the 1940’s. Southern California and Baja California, Mexico’s costal fog and cool year-round temperatures make for an ideal growing environment.
California lays claim to the majority of Brussels sprout production in the United States. 32,000 tons worth about $27 million are produced in the United States annually. The frozen food market demands 80-85% of this vegetable’s production.
I like my sprouts roasted. Wash, cut off the coarse white button end, toss with extra virgin olive oil, then sprinkle with coarse salt and pepper.
While I was in the process I added mushrooms, onion and garlic to the mix. Sometimes colorful peppers and tomatoes get tossed in too.
I roast them in the oven for about 20 minutes at 400*.
I like to roast extra veggies, then make Breakfast Hash the next day!
I hope you have a great weekend!
Are you a Brussels sprouts eater? How do you feel about roasted veggies?
Linking Up with Farmgirl Friday #41 at Deborah Jean’s Dandelion House