Brussels Sprouts, 16 Oz

A bit expensive and small but delicious! Next time we’ll try the frozen ones and then compare.

nice large sprouts! worked very well for roasting.

Good deal and delicious.

Fresh, but really small. I’ll probably just buy at my local market next time.

Very great produce! Everything was wonderful. Thank you!

Very nice selection & good amount. Nice size, not small. I slice them length wise into 4 pieces and saute them in a lil olive oil, season with garlic salt or powder to taste, a lil pepper & salt. I like them a lil brown. All my sons friends didn't know how good they were. We eat them regularly

Arrives fresh and yummy. Going to roast these in the oven. Can't wait!

My wife and I devour Brussels Sprouts, and this is the best price we have found. ($1-2/lb is significantly cheaper than most markets.. even Costco!) If you're not sure about Brussels, and I know I was not, I asked my wife to share her recipe: 1. Wash and trim the ends off of the Sprouts, then cut them in half. Discard any damaged bits. You may keep any loose leaves that come off during trimming. (You could even quarter any of the larger ones, if you'd like. The goal is bite-sized.) 2. Preheat your oven to 400*F and line a baking pan with foil. 3. Put all the sprouts in your foil-lined baking pan. They should be mostly in one even layer... a few stragglers are ok. Because you're going to roast them, you want them to just be an even layer. 4. Drizzle with olive oil, some salt and pepper. Using your hands or a spoon, shuffle them in the pan a bit to make sure the oil gets evenly distributed. (You don't want to drown them in oil, so if you're not too familiar with cooking, I recommend drizzle a bit, the toss. Add more oil as needed. I think I use about 1/4 cup of oil for one pound of sprouts) 5. Put those sprouts in the oven for about 15 minutes, check for browning. We prefer a hard roast in this house, so we like them charred and milk-chocolate brown.. but it's purely preferential at that point. 6. Top with some Parm, if you'd like. Paprika is a good choice as well... then eat!