They are big and plump this year, little cabbage-like buds that you either love or hate.
Thats the way I had them growing up at my aunts house, an unforgettable technique Id rather forget.
They are a northern staple.
They keep well and well enjoy them all winter, or at least as long as the supplies last.
Palm trees in Vermont?
The sprouts form at the base of each leaf on the stalk of the plant.
The garden looked like it was full of little palm trees!
All good reasons to give them that second chance.
Thats how well enjoy them at Thanksgiving this year!
Sprouts or no sprouts?
Once warmed, add the garlic slices and cook gently until browned on both sides.
It doesnt take long.
Fish them out of the pan with a slotted spoon, drain on toweling, and season lightly.
In the same pan, add the sprouts, cut-side down.
Keep an eye on them, and using tongs, turn them over as they brown.
Turn the heat back down and continue to cook for a couple of minutes.
Test with a paring knife, until the sprouts are where you want them.
I like them just barely cooked through, but others will like them softer.
Correct seasoning if necessary.
Plate, drizzle with some of the balsamic, and sprinkle with the reserved chips.
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