Because our Brussels sprouts are individually flash-frozen right after harvest (meaning no extra moisture to kill flavor and texture), they can be used essentially the same way as fresh—they just may require a tad longer in the pan or oven.
We love this recipe because it uses Bosc pears, which come in this week’s bag! Oh, and the combo of sweet and tangy is quite delicious, too.
Cauliflower and Brussels Salad (Smitten Kitchen)
This hearty winter side is ready in about 10 minutes! Dijon sauce gives it a punch, but if you’d prefer something a tad more mild, feel free to hold the mustard dressing in favor of a simple dash of olive oil and lemon.
Balsamic Glazed Oven Roasted Brussels Sprouts (The Girl and The Kitchen)
Go from freezer to table in less than 20 minutes with this easy weeknight recipe. The dates keep this vegan recipe interesting, but go ahead and toss in some chopped pancetta or bacon if that’s your thing.