Over wintering Brussels sprouts was more tricky than expected, solely because spring came in with a few days of nearly 90 degree days. A work trip coincided with this event, so I came home to, well, sprouting sprouts.
No matter, like the loose leafy sprouts that we ate raw last week, the long shoots are not bitter at all and roasted beautifully. I paired them with roasted leeks and mushrooms, served over polenta. A last blast of winter eating!