Brussels sprouts are a flavorful cool-season crop that deserves a spot in your raised beds this fall. These hardy plants thrive in chilly weather and actually taste better after a light frost, which helps convert their starches into natural sugars. Depending on the variety, sow seeds from late spring through late summer—or start with transplants in early fall if you’re short on time. Give each plant plenty of space to grow—about 18 to 24 inches apart—and be patient: they take 80 to 100 days to mature. As the plant grows, small sprouts will begin forming along the stalk, starting at the bottom. Harvest when they’re firm, green, and about the size of a large marble, working your way up the stalk as new sprouts develop. In the kitchen, Brussels sprouts are as versatile as they are delicious. Toss with olive oil and roast at 425°F until crispy and golden, or sauté with garlic and a splash of balsamic vinegar for a quick and savory side. You can even shave them raw into a slaw with lemon and parmesan for something fresh and bright. Have a go-to Brussels sprouts recipe? Drop it in the comments. 🧑🏻‍🍳