Not only do brussels sprouts come on a stalk that inspires the imagination and look like teeny tiny cabbages but they also contain many of the good things that are found in other members of the Brassicaceae family. Yes, we have pickled them (Mara made a wonderful, very spicy brussels kim chi last winter) but tonight they were cooked in brown butter and yakima applewood smoked salt. My eldest son peeled them leaf by leaf and ate them like Peter Rabbit.
These veggies are enjoying a sort of hip revival lately and I would venture a guess that they will be on many holiday tables. Try them boiled in dark beer or crispy fried in a little grapeseed oil or ghee. Happy almost Thanksgiving y’all.