Old Farmer's Almanac Garden-Fresh Cookbook: Brussel Sprouts

Still think you don't like brussel sprouts? Give this summer dish a try and you will find a new love in brussel sprouts.

Find more at: YankeeMagazine

Transcription:

Hi, I'm Sarah, an editor of The Old Farmer's Almanac Garden Fresh Cookbook.
A lot of people turn up their noses at Brussels sprouts. This may be
because Brussels sprouts are often prepared incorrectly. When overcooked,
they become bitter. So the key to cooking Brussels sprouts is not to
overcook them. It's really is as easy as it sounds.

When your Brussels sprouts lose their bright green color, it's too late.
They're overdone. So depending on the size of your Brussels sprouts,
cooking time should always be between 7 to 10 minutes, no matter what
cooking method you're using. The leaves cook faster than the core. So if
you're using the sprouts whole, cut an X in the bottom of the stem to
ensure even cooking.

Hi, I'm Amy, an editor for The Old Farmer's Almanac Garden Fresh Cookbook,
and today we're going to be making Brussels sprouts and sun dried tomatoes.
Now you may think you don't like Brussels sprouts, but give this recipe a
try and you might just change your mind.

For this recipe, you'll need hot pepper sauce, garlic, olive oil, rice wine
vinegar, sugar, sun dried tomatoes, fresh parsley, scallions, and Brussels
sprouts.

Pull off any of the outer wilted leaves, and trim off the stems of the
Brussels sprouts. We're going to cook them in salted boiling water for
about 7 to 10 minutes.

While they're cooking, we'll make the vinaigrette with the other
ingredients. When the sprouts are just crisp tender, remove from the heat
and submerge in an ice water bath to cool. Slice the tomatoes and add to
the Brussels sprouts. Then toss together with the dressing. Serve this dish
cold and garnish with additional fresh parsley.

For this recipe and more, visit YankeeMagazine.com.

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