Sprouts on Sprouts on Sprouts (Brussels, that is)

Hello Farmgirl Friends!

‘Tis post harvest season up here in Alaska, although we have yet to experience any real damaging overnight frosts.  It’s been an incredibly warm and balmy fall for this neck of the woods.  While Mother Nature is allowing for a longer than anticipated season, we just really didn’t have anything left to harvest.

Warm Blissful days on the farm!

Warm Blissful days on the farm!

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  1. Marilyn says:

    I love the Fall season and all the months. October is great because usually the air is clearer and crisper. The leaves start to turn into the beautiful colors. Also Halloween is right around the corner. I enjoy the nice decorations,no creepy ones. Thank you for the recipes. Your girls are beautiful. God Bless.

  2. Cynthia says:

    I enjoy your posts…..feel like I am right there with you…..u are living the dream with that beautiful family Best wishes always….

  3. MS Barb says:

    Can you dehydrate Brussels sprouts? I just bought a dehydrator this year, for the apples from my daughter’s back yard tree, but haven’t tried it yet…
    Can you pickle Brussels sprouts?
    Thanks for an interesting article! 🙂

  4. Ellen Vukovic says:

    This could be adapted for frozen sprouts

    Brussels Sprouts Gratin
    45 minutes to prepare serves 6

    • 1 1/2 pounds brussels sprouts, halved
    • 8 oz. bacon, cooked and crumbled
    • 1 cup sharp cheddar cheese, grated
    • 1/2 cup fontina cheese, grated, optional
    • 3/4 cup heavy cream
    • 2 tablespoons extra-virgin olive oil
    • 1 egg
    • 1 sprig rosemary, minced
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon red pepper flakes, optional
    • Kosher salt and freshly ground pepper, to taste

    1. Preheat oven to 400º F.
    2. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
    3. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
    4. Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
    5. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
    6. Remove from oven and let cool 5 minutes before serving.

  5. Laura R. says:

    Your farm girls have a blessed life !! And I love brussels sprouts. My latest favorite is smashed sprouts. I soften them by boiling, and smash them flat on a baking sheet. Sprinkle with olive oil and salt, and top with grated cheese. And bake them to yumminess… Enjoy all those sprouts of yours :)))

  6. Sandi King says:

    Alex, thank you for the recipes on brussels sprouts – I have never ate any but I am willing to try them now since you gave recipes on how to cook them. They do sound delicious – hope they really are. I need more greens in my diet. I love cooked cabbage and you mention they may smell like that when cooking so I am willing to try them. I don’t care for cauliflower and I have tried it – it’s not about the taste but the crumbling which gets under my dentures. Maybe if I mashed them like potatoes they would be better eating. LOL. I have seen that on TV. I think a lot of food that is fresh is better tasting and yet we have to buy what our stores provide which I am sure is not always so fresh as so much comes from long distances. Thanks for blogging and sharing your life with us. It is always entertaining reading and I look forward to them. Have a good day.

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