This year I planted brussels sprouts in the garden for crop rotational purposes, not that I like them even though they are quite nutritious:
Calories: 28.
Protein: 2 grams.
Carbs: 6 grams.
Fiber: 2 grams.
Vitamin K: 137% of the RDI.
Vitamin C: 81% of the RDI.
Vitamin A: 12% of the RDI.
Folate: 12% of the RDI.
Here is how I made a good meal out of them for the two of us.
Using a 10", well seasoned cast iron skillet over medium low heat, I cut 8 strips of bacon into 1" lengths, cooked and placed onto paper towels to drain, leaving the rendered fat in the skillet.
Placed 12 sprouts halved top to bottom, cut side down into the skillet.
Thinly sliced a 1/4 onion and placed it around the perimeter.
Three cloves of garlic after ~ 5 minutes, so as not to burn, were scattered over the brussels.
A few turns of the pepper and salt mill came next.
The cook time (still med/low) didn't take as long as I thought, less than the bacon, to cook them to a soft texture.
The content of the skillet, minus the fat, emptied on paper towels to drain and mixed in with the bacon.The cut side of the brussels had a nice brown crust on the cut side... Not done yet:
Eggs were fried in the remaining goodness and placed on homemade molasses bread toast that was served with the brussels mixture. Yes it was goodvery good. Both of us enjoyed the meal.
Just a note: The eggs had a brownish tint to them from the remaining fat.
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Another way to do them is to use whole sprouts. Wrap in foil with OVOO, sliced garlic and SPG. On to the pit. Takes almost as long as a small potato to cook. They end up soft with a good taste.
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Harvesting note: We always leave the sprouts in the garden well pas frost. The cold enhances the taste. We cut the stock and bring it into our unheated garage only if the snow shows signs of buring the crop.
