My family usually does not do brussels sprouts. When I served this to my other half, he said “if you want me to eat more brussels sprouts, you can make me this anytime”! This one is easy to make over the course of a few days in quick 5 minute spurts. (Bake the cornbread, let it go stale, blanch the brussels sprouts and you’re ready for a quick and easy dish!) If using Four Star Farms corn meal from the farmstand, you can grind it a little smaller for an even better cornbread texture. It’s a keeper!
Brussels sprouts are firm and crisp, about the size of a ping pong ball. Their leaves should be tightly closed. These little guys sweeten up after the first frost, making them a great winter veggie. Brussels sprouts are related to cabbage, kale, broccoli, and cauliflower.
Start by removing any wilted or discolored outer leaves and trimming the bottom ends. Some people like to score an X in the bottom of the stem for even cooking. They can be steamed, boiled, or roasted. Brussels sprouts can be served raw when shaved or sliced thinly in a salad or slaw. These sprouts pair very well with bacon and bacon drippings.
Store your sprouts in a loosely sealed plastic bag in the refrigerator for up to a week. Tip: the sooner you use them the sweeter they are. Don’t let them sit around too long in your fridge.
Brussels Sprouts are a good source of vitamin A, B6, C, K, folic acid, and potassium