Buying Brussels Sprouts

Brussels sprouts is a close relative of the cabbage.  Brussels sprouts develop as enlarged buds on a tall stem, one sprout appearing where each main leaf is attached.  The ‘sprouts’ are cut off, and in most cases are packed in small containers.  Most Brussels sprouts are produced in California, New York, and Oregon and some are imported.  Although they are often available about 10 months of the year, peak supplies are from October through December.  When buying look for a fresh, bright-green color, tight fitting outer leaves, firm body and freedom from blemishes.  Avoid those with yellow or yellowish-green leaves or leaves which are loose, soft or wilted.  Small holes or ragged leaves may indicate worm injury.

Roasted Brussels Sprouts

The original recipe did not include the cheese.  That was my idea.  You can also use Parmesan cheese instead of the Romano.  You might even want to try this with broccoli instead of the Brussels sprouts.  See this simple recipe by going to Martha's Recipe Cabinet.