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Published on May 26, 2016

Brussels Sprouts

May 26, 2016

Brussels SproutsFarm Market/Growing Season: 

Buying Tips: 

Look for Brussels Sprouts that are firm, rich in green coloring and compact. Avoid Brussels Sprouts that feel soft or have discoloration on the leaves.

Brussels Sprouts keep longest if they are left attached to the stalk. If you’re short on refrigerator space, snap off the sprouts and store them unwashed in a closed plastic bag in the vegetable bin.  


If you haven’t done so already, snap Brussels Sprouts off the stalk and remove any loose or discolored leaves. Trim the base of each sprout and cut a shallow X in the stem end to speed up the cooking time. Rinse sprout in cool water. Brussels Sprouts take a while to prepare, so be sure to give yourself extra time to prepare.

Key Nutrients: 

This cruciferous vegetable is full of Vitamins C and K, as well as folate, fiber, iron and calcium.

Complementary Flavors: 
Basil, curry spices, mustard, oregano, paprika, sage, thyme, capers, celery, onion, shallots, sun chokes and water chestnuts.

Roasted Brussels Sprouts


  • 1 lb Brussels Sprouts
  • 1 Tbsp olive oil
  • Sea salt and freshly ground black pepper


  1. Heat oven to 400°.
  2. Line a large baking sheet with parchment paper. 
  3. Halve the Brussels sprouts lengthwise or quarter them if they are particularly large. Drizzle with oil, season with salt and pepper, and then spread them in a single layer on a parchment lined pan.
  4. Roast about 20 minutes. Test if the sprouts are little, as some may take longer. They should be golden brown and tender, but not mushy.
  5. Remove from oven and enjoy or cool completely to enjoy cold from the refrigerator.

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