We are asked about how to take fresh ingredients into the backcountry constantly. We have a list of go-to tough veggies that we usually recommend, but Brussels sprouts, though hardy, are not on it. Except for around Thanksgiving.
Even around the holidays, Brussels sprouts can be hard to sell, but this recipe will do it, and it will be wonderful to have something fresh and crunchy to add to your menu.
No cooking is required for this recipe, making it an easy side or appetizer. We like it best on crackers, hearty bread, or Melba toasts.
