In a year of drought that saw most of my vegetable garden struggle to produce anything, my brussel sprouts still produced in spades. First time growing them, they'll be a staple from now on.
@SW-User Thanks. I take them, half them then marinate them. I use balsamic vinegar , a touch of sugar, very thinly sliced garlic, a splash of olive oil and some salt and pepper. Put in a plastic bag , zip It and toss them. I let it sit out until I’m ready to put them in the oven and then in a pre heated 375F oven, cut side down on a piece of foil, bake them for 46 minutes.
I had no luck with them as the birds and insects ate them. Trying parsnips over the winter now. So far I've had about 6 with multi legs/stems but they tasted good.
