These are seasonal and not around often, so when I see them, I must have them!

Give them a wash, peel, and decide what you feel like doing with them.

These had the stalks on it, you can eat the leaves in your salad, just wash and dry carefully.

If you’re not so great with a knife. It want to look fancy, try a carrot peeler. The colors make it look great!

Since they are small and all about the same size, I will just roast them whole. I’m having a serious brussel sprout phase, so  I can add to that roasting pan.  For grilling, I would toss in a little oil then grill to get a little char. It may be easier to steam in the microwave or on the stove first. 

I took this to a BBQ and put the whole thing on the grill. 

Here I roasted them with brussels and cauliflower at 375 for about 30 minutes. 

Yum!