On the shortest day of the year we snapped Brussels sprouts off their frozen stalks and stole the last of the deep green kale leaves from the deer’s new-found grocery store (a.k.a. our garden). We raked away the snow and hay covering our root crops and dug deep into the ground to unearth winter-sweetened parsnips, carrots, and beets. Our timing was good – the next day temperatures rose above freezing, allowing any veggies remaining in our natural freezer to defrost. Then freezing rain came, coating the last garden skeletons with a shiny crystal coat. These are my favorite easy kale recipes & here’s how I love to cook with Brussels sprouts.
Here’s an post from last year about root veggies. To make delicious roasted root veggies, peel parsnips and beets. Chop everything into pieces of uniform thickness. Toss raw pieces in a large bowl with salt and enough olive oil to lightly coat all surfaces. Spread in a single layer in a baking dish or cookie tray. Cook at 400 degrees for 45 minutes. Turn, and return to oven for about 15 more minutes.