Brussels Sprouts

Addictive Brussels Sprouts Salad

Shared by Barb Ryan – serves 8 (recipe adapted slightly from Shauna at Gluten Free Girl
24 Brussels sprouts, shredded
1/2 cup Parmigiano-Reggiano, finely grated
1 cup toasted walnuts, in pieces
9 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
salt & pepper

Shred the Brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!

Balsamic Herb Sheet Pan Roasted Vegetables – serves 6 (

  • 3 Tbsp. olive oil
  • 3 Tbsp. balsamic vinegar
  • ½ tsp. garlic powder
  • 1 tsp. fresh thyme (or sub ½ tsp. dried)
  • 1 tsp. fresh chopped rosemary (or sub ½ tsp. dried)
  • Freshly ground salt & pepper
  • 3 cups cubed butternut squash
  • 8 oz. brussels sprouts, trimmed and cut in half
  • 4-5 medium carrots, halved if need and cut into 2-inch chunks
  • ½ red onion, cut into wedges
  • Preheat oven to 375 degrees.  In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary, salt & pepper. Set aside.
  • Add butternut squash, brussels sprouts, carrot chunks, and red onion to a sheet pan.  Pour the balsamic herb mixture over the top and gently toss to coat all of the vegetables.  Spread in an even layer.
  • Roast for 35-45 minutes, flipping veggies halfway through.  Vegetables are done when squash is fork tender.

Balsamic-Roasted Brussel Sprouts
serves 6 (

  • 1 ½ lbs. Brussel sprouts, trimmed and cut in-half through the core
  • 4 ounces pancetta, sliced ¼ inch thick
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. syrupy balsamic vinegar
  1. Preheat oven to 400 degrees.  Place the Brussel sprouts on a sheet pan, including some of the loose leaves, which get crispy when roasted.  Cut the pancetta into ½ inch dice and add to the pan.  Add the olive oil, 1 ½ tsp salt, and ½ tsp pepper and toss with your hands.  Spread out the mixture in a single layer.
  2. Roast the Brussel sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked.  Toss once during the roasting.  Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again.  Tats for seasoning and serve hot.

Brussels Sprouts with Thyme and Bacon

1 1/2 lb Brussels sprouts, trimmed and halved (quartered if large)
2 bacon slices, finely chopped
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper

Cook Brussels sprouts in a 4-quart pot of boiling salted water until crisp-tender, about 6 minutes, then drain in a colander. Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until browned and crisp, about 2 minutes. Reduce heat to moderate and stir in

Brussels sprouts, thyme, salt, and pepper, then cook, stirring, 3 minutes.

Caramelized Brussel Sprouts

serves 4 – (Minnesota’s Bounty, The Farmers Market Cookbook; 2013)
1 lb. brussel sprouts, rinsed and trimmed
1 to 2 Tbsp. sunflower oil or olive oil
course salt
1 lemon – quartered
Preheat oven to 400 degrees. In a medium bowl, toss the brussel sprouts with just enough oil to lightly coat them and sprinkle on some salt. Roast, shaking the pan occasionally, until the brussel sprouts are nutty brown, about 15-25 minutes. Serve with lemon wedges on the side.

Jewel Roasted Vegetables

From Fine Cooking’s web site. This roasted vegetable recipe makes for a beautiful combination of colors. I’m hoping you have some carrots and thyme left from the last couple of weeks. If you don’t have carrots, try roasting the squash or sweet potatoes instead. Roasted vegetable recipes are generally very flexible. It is a good idea to roast the beets separately unless you want everything red!

4 medium beets
1-1/2 pounds carrots
1-1/2 pounds Brussels sprouts
8 large cloves garlic, left unpeeled
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste

Preheat the oven to 375°F.
Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.
While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut.

Kale & Brussels Sprout Salad

Jane Mercier shared this recipe with us when she came to the farm recently. This is the week to pass it along to you! It calls for shallots, garlic, kale and Brussels sprouts.
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced shallot
1 small garlic clove, finely grated
pinch of teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
1 large bunch of kale, center stem discarded, leaves thinly sliced
6 oz brussels sprouts, trimmed, finely grated or shredded with a knife
1⁄4 cup extra-virgin olive oil, divided
1⁄4 cup almonds with skins, coarsely chopped
1⁄2 cup finely grated Pecorino

Combine lemon juice, Dijon mustard, shallot, garlic, salt and a pinch of pepper in a small bowl. Stir to blend’ set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Measure 1⁄4 cup oil into a cup. Spoon 2 teaspoons oil from cup into a small skillet; heat oil over medium-high heat. Add
almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Roasted Brussels Sprouts

It’s hard to beat roasted Brussels sprouts. They’re easy and delicious.
1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Cut off the end of the Brussels sprouts and remove any yellow outer leaves. If the sprouts are large, slice them in half. Mix the sprouts in a bowl with olive oil, salt and pepper. Spread the sprouts on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Taste for salt and serve immediately.

Roasted Brussels Sprouts with Garlic

serves 4 (Mark Bittman at
1 lb. brussels sprouts
4-6 Tbsp. extra-virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
salt and pepper to taste
1 Tbsp. balsamic vinegar

1. Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast- iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
3. Taste, add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Roasted Squash, Brussels Sprouts & Quinoa Salad

serves 4 to 6. (

  • 1 ½ lbs. butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 1 lbs. Brussels sprouts, trimmed and cut in half
  • 2 Tbsp olive oil
  • 1 pinch salt
  • 1 pinch freshly ground pepper
  • 2 cups red or white quinoa
  • 1/3 cup pumpkin seeds, roasted
  • 1 bunch Italian parsley, chopped (or use the celery leaves!)
Dressing Ingredients:
  • 1 shallot, finely chopped
  • 2 Tbsp Apple cider vinegar
  • 2 Tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup, honey or agave nectar

1. Preheat oven to 400 degrees. Toss squash and Brussel sprouts with 2 Tbsp olive oil then salt and pepper to taste. Spread in a single layer on a baking sheet and roast until tender, about 20 minutes.

2. Meanwhile, rinse quinoa in a fine-meshed strainer. Place in a medium sauce pan and add 3 cups water. Cover, bring to a boil and let simmer for 10 minutes. Turn off heat and let quinoa stand covered for another 10 minutes.

3. To prepare dressing in a small bowl, stir together shallot and vinegar. Let stand for 10 minutes. Add remaining ingredients and mix well.

4. Once squash and Brussels sprouts are roasted, quinoa is cooked, and dressing is prepared, combine quinoa and dressing in a large bowl, then add squash, Brussels sprouts, pumpkin seeds, and chopped parsley. Gently stir to combine and serve.

Shredded Brussels Sprouts & Apple Salad

serves 2 to 3 as a side (  Replace the kohlrabi with carrots and/or add shredded cabbage with the brussels sprouts to bulk the salad up or double it; adjust dressing and seasonings accordingly.

  • 12 oz. brussels sprouts (about 2 cups shredded)
  • 1 apple, very thinly sliced
  • 2 kohlrabi, stems removed, sliced into matchsticks
  •  ¼ cup dried cranberries or currents
  • ¼ cup toasted pine nuts
  • A good drizzle of olive oil (about 2 tablespoons)
  • Squeeze of ½ of lemon
  • Salt & pepper
  • Optional: grated pecorino or crumbled feta cheese
  1. Slice Brussels sprouts into very thin shreds, then slice the apples. Peel any rough spots off the kohlrabi skin. Thinly slice kohlrabi into planks, then slice planks into little matchsticks.
  2. Place cut veggies into a bowl and add cranberries, pine nuts, and a few pinches of salt. Toss well, the add olive oil and a good squeeze of lemon and toss again. Taste and adjust seasonings. Let the salad sit for about 10 minutes at room temp then serve. Add cheese if you like.

Spicy Stir-Fried Sprout Tops

serves 1 (easily multiplied) This recipe was shared by Patty and Mike. Check out the article that proceeds the recipe in this link which suggests cabbage as a substitute, and since the recipe only serves one, but can be easily doubled, maybe you can add some of the leftover cabbage hiding in your fridge….. 

  • 1 tsp neutral oil 
  • 1 shallot, thinly sliced (or use part of an onion) 
  • ¼ tsp chili flakes 
  • 60 g (about 2 oz. or ¼ cup) Brussel sprout tops, trimmed and roughly chopped 
  • 1 tsp. Sesame oil 
  • 1 garlic clove, minced 
  • 2 cm cube of ginger (about ¾-inch piece of ginger), minced 
  • 1 Tbsp. Soy sauce 
  • 2 green onions, finely chopped 

1. Heat the oil in a non-stick frying pan over medium-high heat. Add the shallot and chili flakes and cook for about 3 minutes, until soft and beginning to brown. 

2. Add the sprout tops and cook for 5-7 minutes until greens are wilted and beginning to brown in places. Push to one side of the pan and pour the sesame oil in the cleared space. Add the garlic and ginger and cook in the oil for about 30 seconds, then mix with the vegetables. 

3. Cook everything for one more minute, then add the soy sauce and stir. Remove from heat and serve immediately with rice or noddles, garnishing with green onions.