One of the first to be planted and of the last to be harvested, Brussels sprouts are truly the holdout crop for local farmers! Best picked after the first hard frost, Brussels sprouts come into season just as the holidays begin to roll around…and they pair nicely with another fall and holiday favorite – the chestnut.
Seasonality, freshness and proper cooking techniques make the difference between the nasty sprouts of your childhood and ones that you will look forward to on your dinner table. On today’s segment we cook up two tasty Brussels sprout recipes, one a Simple Oven Roasted Brussels Sprouts dish from our friends at Harvest Valley Farms(where we also got our fresh Brussels sprouts) and a more elegant side dish of Bronzed Brussels Sprouts with Caramelized Shallots & Chestnuts.
Luckily in Pennsylvania, there are still some chestnut trees on local farms where we can get fresh, American-grown chestnuts. We took advantage of some from Enon Valley Garlic’s chestnut tree an cooked up a silky Roasted Chestnut Bisque.
Stock up on these two seasonal treasures for YOUR holiday festivities!