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Fall and early winter is a great time to clean up the garden tools, do any needed repairs and see if there is any other tools needed for next year.

This includes:

Draining the gas from tillers or other power tools, checking oil levels and lubricating moving parts on power and hand tools.
Remove the batteries from any timers used.
Treat wood-handled tools with tung oil or other preservative.
Make sure to bring in any tools that should not be left out in the winter elements.
Drain all hoses, connections, soaker hose, drip tape, etc.
Collect up all plant markers and store in a box for easy access in the spring.
Add your dead plant material to the compost pile.
Make sure your seeds are properly dried, labeled and stored.
Make a list of seeds you are running low on.
Mend any fences, supports or other structures before you need them again in the spring.
Properly store your soil amendments and organic fertilizers in moisture proof containers.

Last but not least, enjoy the bounty of your harvest all winter and curl up with a good book!

Brussels sprouts were not my friends when I was a kid. They always showed up unexpectedly, unannounced and taking up way too much space on the dinner plate with their hateful ultimatum – “No leaving the table until your plate is clean.” The worst part was the soggy, slightly slimy texture combined with the sulfurous, earthy, somewhat metallic taste from steaming.

Fast forward 30 odd years and after learning to cook, garden and eat healthy and tasty foods I’ve started to warm up to Brussels sprouts a bit more. I’m not having them twice a week or anything, but I’ve learned how to cook them a couple of ways that make them surprisingly tasty. This recipe is the first one that I tried where I really liked them, the other is Roasted Brussels Sprouts with Maple-Dijon Dressing which is completely unexpected but thoroughly delicious. That is a more sophisticated approach, this is rustic, simple and hugely satisfying. I’ve used this recipe to re-introduce others to an entirely different Brussels sprout than we all knew and hated as kids.

Take the time to properly roast the Brussels sprouts – in a cast-iron deep skillet is the absolute best way as the even heat caramelizes the sprouts, making them nutty, rich and very flavorful. Roasting opens up the flavors that are otherwise locked away and missed.

Here’s what you could grow in your garden for this recipe –

Classic Pan-Roasted Brussels Sprouts

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Slow pan-roasting brings out the rich, nutty flavors of fresh Brussels sprouts. Combined with sweet pepper, onion and sausage, this will make a very satisfying one-course meal or a hearty side dish. Serves 6 as a side dish or 4 as a one-course meal.

Servings: 6

Ingredients

1 pound of Brussels sprouts halved
1 pound fresh sausage - Italian Polish or Sicilian, sliced
2 medium onions diced large
2 large bell peppers - preferably red or yellow diced
3 cloves garlic sliced thinly
Olive oil
Balsamic vinegar
Sea salt and freshly ground pepper

Instructions

Heat cast iron skillet over low to medium heat, add halved Brussels sprouts, making sure they are all cut side down. Add enough olive oil to lightly coat the bottom of the pan. Check every few minutes by slightly lifting a sprout to check the progress of the caramelization, about 15 - 20 minutes. Add a drizzle of olive oil if sprouts start to stick to pan.
Once the Brussels sprouts have started to caramelize, add the sausage and stir to cook - about 5 minutes.
When the sausage is beginning to brown, add onions, bell pepper and garlic. Stir to cook evenly, about 5 minutes.
Add a generous splash of balsamic vinegar and stir to coat vegetables. Add salt and ground pepper to taste.
Serve hot.

Recipe Notes

A good caramelization will have some dark spots on the Brussels sprouts, but don't worry - it adds to the flavor!

A plant growing in the dirt on a sunny day.

Pan Roasting Brussels Sprouts

The hardest part of this dish is caramelizing the Brussels sprouts – which isn’t that difficult, just requiring a bit of patience. Allow time to let them slowly brown. Here’s what the caramelizing looks like… no they aren’t burned, but you don’t want to go much darker than this! The slow caramelizing adds an unexpected nuttiness and depth of flavor.

Caramelized Brussels Sprouts Closeup

A closer view of what they look like when almost done. They will be slightly firm but not crunchy, yet a long way from limp and slimy!

Plated Roasted Brussels Sprouts

On to the plate and ready for a feast!

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Garden Tool Cleanup

Classic Pan-Roasted Brussels Sprouts

Garden Tool Cleanup

Classic Pan-Roasted Brussels Sprouts

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Garden Tool Cleanup

Classic Pan-Roasted Brussels Sprouts