Brussels Sprouts

Growing in our Potager is Brussels Sprout a leafy vegetable usually  0.6–1.6 inches in diameter. They are a member of the Gemmifera Group of cabbages grown for their buds.

I do admit that I love their color as well as their taste. I will eat them boiled and sauteed but prefer to bake them in butter or oil and sprinkle them with parmesan cheese.

If you are searching for a quick vegetable for the table mix them in a container with parmesan cheese, olive oil or butter, garlic powder, salt & pepper- then spread them out onto a baking sheet until the tops crispen.

Of Note; About 80 - 85% of U.S. production is for the frozen food market, with the remainder for fresh consumption. Grow them yourself and see how much better they taste.