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Brussels Sprouts

While Brussels sprouts can make many want to turn and run, these adorable little cabbages are vitamin powerhouses and are quite delicious when treated with respect. Plus, the bright green orbs make for a very pretty side dish. We recommend slicing them in half and sautéing them with shallots and (for the omnivores) sprinkling them with a bit of crumpled bacon (local and sustainably raised, of course), or roasting them whole in the oven and garnishing with sliced almonds.

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2 Comments

  1. jameswilson November 26, 2013 at 12:28 pm

    Eat you vegetables children..Brussels sprouts are “brain-food,” which I need a few tons of…daily. Today, when I think of Brussels sprouts, I think of the movie with Elaine May and Walter Matthau; “A New Leaf”.
    I also think, nay.. “feel” of the way my wife prepared them. She did some kind of a sauce and a glaze. Our Thanksgiving table, back in the very old days, had at least a dozen vegetables on the table and side-board.

  2. JennaK November 19, 2013 at 12:46 pm

    Support your local farmers by purchasing locally resourced foods. Farmers markets and community supported agriculture groups are a great place to find fresh and wonderful foods. http://savetherainforest.com/csa-community-supported-agriculture/