I’m really starting to learn a lot about cooking with seasonal veggies and not just the same ones I always eat (I’m looking at you, broccoli).
I decided to use a veggie that often gets a bad rap: Brussels Sprouts. If you’re not aware, Brussels Sprouts are basically a baby cabbage. It’s a leafy green, and it’s got a ton of health benefits, one of which is a compound that helps block the growth of cancer cells. Awesome right? I think they’re cute!
I love the way they taste, but I really love all cabbage, so I’m biased. One thing that I learned is that if you overcook them, they develop a disgustingly strong flavor. I think that might be the reason most people hate them – they don’t cook them well.
I kind of made a meal out of the veggies I got this time around. I really like fall ingredients, because everything you eat feels so warm, and rustic, but it also does a wonderful job of filling you up. This beautiful meal involved bacon (YESSSSSSS), squash, and a ton of Brussels Sprouts. I got the idea from an article I read on the Williams-Sonoma blog, and I’ll be actively looking for that link, so I can link to their recipe here.