Beautiful Brussels Sprouts

The garden harvest is a bit sparse this time of year. However, I am super excited about our latest harvest - Brussels sprouts! If you have only ever had over-boiled, mushy Brussels sprouts, you are missing out. I wouldn't blame you for not liking them. We never boil or steam them. It tends to make them taste too bitter and sulfurous. I suggest mixing them with some other winter veggies, such as carrots and cauliflower, toss with a bit of olive oil, salt, and pepper, and roast at 450-degrees until fork tender. Delicious! You will be a Brussels sprouts convert for sure. Although our little garden sprouts were the perfect size for roasting, I decided to try something different. I made a delicious Brussels sprout slaw, which even my vegetable averse 2 year old ate. Be brave, give it a try. Hope you enjoy!

Lemony Brussels Sprout Slaw

• 2 Tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1/4 cup olive oil
• 1 1/2 lbs Brussels sprouts, trimmed and shredded
• 1 Granny Smith or other tart apple - peeled and diced
• 1 large shallot, chopped
• salt and pepper to taste

Whisk together the mayonnaise, mustard, lemon juice and zest, olive oil, and salt and pepper. These measurements are just a starting point - adjust to your own taste. Toss with the Brussels sprouts, apple, and shallot. Its best to let the slaw mellow for an hour or so.

If she likes it, you just might!