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I planted both Red Brussels, and those above, but the Red never really took off. I think the heat killed them, fairly early!

My favorite is to halve them, put them on a sheet pan and sear them with Olive Oil and Sea salt. I then make a Balsamic glaze for them.

https://peakd.com/proofofbrain/@bluefinstudios/turkey-tips-balsamic-glazed-brussels-sprouts-and-fresh-vegetables