Brussels sprouts are awesome because they are mini cabbages! The farm distributes brussels sprouts on the stem, as they store better that way. Brussels sprouts contain sulforaphane, a chemical shown to have anticancer properties.
QUICK IDEAS: Cut in half and steam briefly (to keep the good nutrients in those sprouts!) and add salt and pepper; prepare in a pan you cooked bacon in!
Crispy Brussels Sprouts with Leeks, Egg and Almond Crumble: serves 2
From Dishing Up the Dirt
1 large leek, thinly sliced (can sub scallions or onions)
1 pound brussels sprouts, trimmed and sliced in half lengthwise (larger sprouts quartered)
fried eggs for topping
salt and pepper to taste
1 cup raw almonds
2 1/2 Tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
1) Heat 1 Tablespoon of the oil in a large skillet over medium heat. Add the sliced leek and cook, stirring often, until lightly browned on all sides. About 3 minutes. With a slotted spoon remove the chopped leek from the pan and place on a paper towel lined plate.
2) Add the remaining oil to the pan and stir in the brussels sprouts. Cook, flipping the sprouts every two minutes or so, until they're browned and slightly crisp on all sides. Add the leeks back to the pan and stir until everything is evenly incorporated. At this point you can reduce the heat and crack eggs into the pan and cook until desired doneness or fry your eggs in a separate pan in a little olive oil. Season everything with salt and pepper.
3) In a small dry skillet over medium heat add the almonds. Toast until lightly browned, giving the pan a few good shakes while toasting. Remove from the heat and place the almonds along with the remainder of the crumble ingredients into a food processor and processes until a coarse meal is achieved.
4) Divide the brussels sprouts and leeks between plates, top with a fried eggs and a few healthy pinches of the almond crumble.