This holiday, treat your guests to this fresh, alternative side dish (no cans required!) without depriving them of the best part of green bean casserole — the crispy, crunchy onions!
[caption id="attachment_6628" align="alignright" width="191" caption="Shredded Brussels sprouts are the secret ingredient in this casserole makeover."]
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Late autumn is the best season to enjoy Brussels sprouts since they tend get sweeter after a winter frost. Buy them freshly picked, on the stem if possible. Avoid the sulfurous fumes that Brussels sprouts naysayers complain about by getting the freshest sprouts available (and avoid overcooking). — Organic Gardening Magazine’s Abigail Poulette
