Brussels Sprouts

Organically grown Brussels sprouts, harvested and readied for cooking.

We had stopped growing them many years ago, as these large plants take a lot of space in the garden and they require almost the entire growing season to mature. We didn’t like their taste all that much either, at that time.

A Brussels Sprouts plant with abundant fruits, ready to harvest
Brussels Sprouts plant

Lately we started buying organic Brussels Sprouts from a local store and we started liking them. Stir fried or roasted, it has become one of our top favorites these days! We also decided to plant a few seedlings this year. They did quite well.

Two Brussels Sprouts plants with plenty of fruits
Brussels Sprouts plants harvested

They taste better if harvested after a frost or two. That doesn’t mean not to pick any until then though. We learned that it’s better to keep picking them from the bottom up, as they grow to an inch and a half (4 cm) in diameter. Otherwise, the bottom ones can become overripe by the time frost arrives.

Organically grown Brussels sprouts, quartered and readied for cooking.
Quartered Brussels sprouts

They are very easy to prepare. Cut in quarters, drizzle with olive oil, salt and pepper. Air fry at 330 degree Fahrenheit (165 degree Celsius) for 6 to 8 minutes.

A plateful of organically grown Brussels sprouts, quartered and sautéed.
Sautéed Brussels Sprouts

Another way is to sauté in olive oil, with garlic, turmeric, black pepper, salt and plenty of onion. Add sliced onions to the heated oil first. When they turn translucent, add crushed garlic, followed by turmeric, black pepper and salt. We like our Brussels Sprouts undercooked, still keeping their crunch. So, they are added at the end. A few minutes in high heat is enough.

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