Carrots and Brussels Sprouts

If there are 2 vegetables I do not particularly like they are carrots and brussels sprouts. When we were kids, our lunch consisted of sandwich or tortilla rollup, apple, carrots, juice box and fruit snacks. Do you know how hard it is to trade carrots for cheetos in the lunch room? Now, I thank my mom for instilling good eating habits in me, but due to the excess amount of carrots consumed at a young age. I can’t seem to munch them raw very often anymore. Until recently that is, I’ve ventured back to carrots after trying some of the newer varieties. We can thank the heirloom vegetable movement for that.

My mom forwarded her friend Jane’s photos of her solar yellow carrots that are from her garden in the Spokane, Washington area.

photo: JB

They truly look like tiny space ships.

She also sent a photo of  her brussels sprouts and cabbage.

photo: JB

And although I never cared for steamed brussels sprouts plopped on my plate as a child, while living in Park City, I had the opportunity to experience the Talisker on Main Roasted Brussels Sprouts Salad. I am now singing a different tune. Could be the bacon….mmmm bacon.

Here is the TOM recipe via their FB page:


  • 20-30 brussels sprouts, petals only (discard the hearts)
  • 3 Tbsp. hickory or double-smoked bacon, large dice
  • 1 pomegranate, seeded
  • 1 shallot, diced
  • 2 Tbsp. sherry vinegar
  • 1 tsp. olive oil for sautéing
  • Salt & pepper to taste
  • Optional: blueberries, dried cranberries, diced strawberries

Sautee and render out the fat of the bacon. Add brussels sprouts petals and shallots. Sautee for 2-3 minutes over medium heat. Add sherry vinegar. Add salt and pepper to taste and finish with the pomegranates and any optional fruit. Serves 4.




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