The farmer’s market last weekend had these huge Brussels sprouts. The small ones were an inch and a half and the largest were easily two inches. Normally I like to buy the smallest I can find, but these were like cabbages. I decided that I would cut them in half and cover them in onion and garlic so that the juices would flow down between the leaves as they roasted.
Karl’s Roasted Brussels Sprouts
with Onion and Garlic
karllueck
Miriam
Jabberwocky Stew 