As Thanksgiving approaches, our family eagerly anticipates the unconventional star of our feast – Brussels sprouts. While not a traditional holiday dish and often the subject of culinary debate, these little green gems have earned a cherished spot on our table. 

The Growing Process:

In May, our garden becomes a canvas for the future stars of our Thanksgiving spread. Brussels sprout transplants from the Green Thumb Greenhouse are planted with care, nurtured throughout the growing season with plenty of Down to Earth BioFish fertilizer, and by October, the harvest is ready. The process of tending to these plants creates a sense of anticipation and connection to the food we’ll soon share with loved ones.  We will share a more detailed Brussels sprouts growing guide in a later post.

Preserving the Harvest:

Since the Brussel sprouts are harvested in October, we have adopted an easy preservation technique to ensure a Thanksgiving feast that’s truly garden-fresh: blanching & freezing. Blanching is the process of submerging the Brussels sprouts in boiling water for about 5 minutes and then transferring them to an ice bath to stop the cooking process.  After the sprouts have cooled, we remove them from the ice water and pat them dry, removing as much of the water as possible.  Next, we put the sprouts into a vacuum seal bag.  After sealing the bag, the sprouts go into the freezer until Thanksgiving day!!

The Joy of Sweat Equity:

There’s something special about serving a dish that reflects the time, effort, and care invested in its creation. Each Brussels sprout on our Thanksgiving table tells a story of dedication and passion. It’s a joyous reminder that the extra steps taken in the garden translate to a richer and more meaningful dining experience.

Thanksgiving Traditions:

Despite being a departure from traditional Thanksgiving fare, Brussels sprouts have become a cherished part of our family’s holiday traditions. Their presence adds a unique flavor to our celebration, sparking conversations and creating lasting memories. Embracing the unconventional is what makes our Thanksgiving truly special.

 

As we gather around the table on Thanksgiving day, the Brussels sprouts become more than just a side dish; they embody the spirit of our garden-to-table journey. Through each step of cultivation, preservation, and presentation, we savor the connection between the food on our plates and the labor of love invested in its creation. This Thanksgiving, let’s celebrate not only the harvest but also the moments of shared joy, gratitude, and the unique flavors that make our traditions truly special.

 

Roasted Brussels Sprouts

20 Home grown Brussel sprouts, cut in half

2 Tbsp Olive Oil

3 slices of bacon

2 tsp sea salt

½ tsp Black Pepper

2 Tbsp Balsamic Vinegar

1 Tbsp (or to taste) Sriracha or other hot sauce

 

  1. Remove frozen brussel sprouts from vacuum seal bag and allow to fully thaw
  2. Preheat oven to 400 degrees
  3. Cut brussels in half lengthwise (if not already done) and arrange them cut side down onto a baking sheet. Be careful not to overcrowd.
  4. Drizzle with olive oil and sprinkle with bacon, salt and pepper
  5. Place the prepared baking sheet in the oven and roast for 20 minutes
  6. Remove from oven and drizzle with balsamic vinegar and sriracha 
  7. Bake another 5 minutes to caramelize the vinegar
  8. Remove from the oven and ENJOY!

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