Growing Brussels Sprouts Through Winter. If you live in a place with milder winters, you may want to wait until as late as March to harvest to get the best-tasting sprouts possible.

Gather the Last Harvest. Brussels sprouts survive a few frosts, but when temperatures drop below 20 degrees, the plant stops producing new sprouts, and any remaining sprouts are damaged by the cold.

Hardy and resilient, Brussels sprouts are a popular member of the Brassica family and are delicious roasted, sautéed, grilled, or shaved raw in a salad. Homegrown Brussels sprouts are the ...

“In the late 1960s, our industry switched over to mechanized harvesting, which required a plant that would mature fairly evenly over the entire stem,” Brussels sprouts farmer Steve Bontadelli ...

To grow Brussels sprouts in the garden, plant in midsummer for a late autumn harvest. Sow seed a half inch deep, 12-15 inches apart with 24-30 inches between rows.

By the 13th century, people around Brussels were growing the stalks that sprouted these small cabbage heads. After a few more centuries, farmers grew the Brussels sprouts we know today.

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Preheat the oven to 425° F. In a large bowl, combine 1 package of pre-halved Brussels sprouts, 2 Tbsp. of olive oil, 1/2 tsp. of cayenne pepper and 1/2 tsp. of salt. Stir well and spread on a ...

To assemble . Toss brussels sprouts with 2 tablespoons of the vinaigrette in a large bowl. Place 1/2 cup rice in the bottom of 6 serving bowls. Arrange 3/4 cup chicken, 1/2 cup each sweet potatoes ...

Maple-Glazed Brussels Sprouts. ¼ cup extra virgin olive oil, divided. 2 lbs Brussels sprouts, trimmed and quartered. Kosher salt to taste . 2 scallions, cut into 1-inch pieces ...