Those who say they hate Brussels Sprouts have probably never tried them fresh from the garden! Although these cabbage-like veggies seem to have a bad reputation, they are deliciously flavorful when properly prepared and are very healthy, too. They are high in vitamins K and C.

Long Island Improved Brussels Sprouts are a cool-season heirloom variety that grows 2-foot high stems covered in 1-inch heads. This high-yielding plant likes a sunny area with well-prepared soil and plenty of moisture.

It is best to grow these Brussels Sprouts in areas where summers don’t get too hot and dry, since they dislike the heat.

Enjoy Long Island Improved Brussels Sprouts steamed, boiled, fried, sautéed, or roasted. It is wonderful on its own with some salt and pepper for seasoning, or add Brussels Sprouts to other vegetable mixes or meat dishes. The key to preparing Brussels Sprouts is to avoid overcooking them. This way, you won’t lose as many nutrients and they won’t develop an unappetizing flavor, texture, or smell.

If you aren’t sure where to begin, this is a very simple but delicious recipe that really brings out the great flavor of Long Island Improved Brussels Sprouts without them getting mushy at all:

Sautéed Brussels Sprouts

1 pound fresh Brussels Sprouts

2-3 T. olive oil

Salt and pepper, to taste

-Wash sprouts and cut them in half lengthwise.

-In a skillet, heat the olive oil on medium-high heat. Add the sprouts, coating them with the oil, and sauté for about 6-10 minutes (or until they start to soften a little). Add salt and pepper, and sauté another minute or so before serving.

 

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