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Ideas for Brussels Sprouts

By Alana Sugar, November 4, 2013  |  Meet the Blogger  |  More Posts by Alana Sugar

This holiday season, celebrate the full bounty of the produce world. Brussels sprouts are a perfect place to start. These cute little cabbage-look-a-likes are marvelous baked, roasted, steamed or pan-cooked. Whether you dress them up like in this Maple Roasted Brussels Sprouts with Pumpkin Seeds (drizzled with extra-virgin olive oil, maple syrup and pumpkin seeds and roasted to perfection!) or if you keep them simple like these delicious Oven Roasted Brussels Sprouts, they are sure to bring a festive flare to your seasonal menu.

Oven-Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts

I’ve always loved Brussels sprouts. My mother would steam them and then sprinkle them with cheese or toss with a little butter, salt and pepper. I would eat them slowly, peeling off each tiny little leaf to savor! Brussels sprouts are at their peak from September through mid-February, making them perfect for cold-weather cooking and holiday feasting. Here are more recipes:

Always purchase small, firm Brussels sprouts. There should be no yellow or brown spots. The heads should be compact and green. If possible, choose similar sizes (they can vary) to ensure even cooking. Refrigerate in a breathable produce bag for up to 4 days, or cook them right away. Remember, Brussels sprouts are rich in sulfur-containing nutrients that are good for your health, but can have an off-putting odor and taste if overcooked. Watch them carefully, cooking until bright green and crisp-tender. Here are some tips, ideas and more recipes:

  • Roasted Brussels Sprouts with Walnuts and Crispy BaconAdd to vegetable soups and stews. Beer-Braised Beef Stew with Brussels Sprouts is a hearty German-inspired dish.
  • Gently steam or cook over high heat with a little oil; eat as is or add to cooked legumes, meats or grains.
  • Cook with other colorful vegetables such as bell peppers, carrots and purple onion.  Our Brussels Sprouts with Carrots recipe is made with thyme and garlic. 
  • Steam, chop and add to leafy green salads or toss with diced raw vegetables such as tomato, onion, parsley, bell peppers, carrots, cucumbers, etc. Add a favorite salad dressing.
  • Cook with garlic in a little olive oil; serve over baked potatoes.
  • Add to pasta sauces.
  • You can even top your pizza with Brussels sprouts! Here’s our Brussels Sprouts and Chicken Pizza with Parmigiano Reggiano.

Do you have a favorite Brussels sprouts recipe that you love? Let me know. 

From carving with confidence to pouring with pride, our online Holiday Cheat Sheet means more of your best for less stress. Order holiday meals online too; we'll do the work, you'll take the credit.

 

9 Comments

Comments

Nichole says ...
Place brussel sprouts in a pan or in foil for the bbq, with a little salt, Fry up bacon til crispy, crumble over brussel sprouts and also pour a little of the bacon grease over them. Bake for 30 minutes in oven at 350 or close up foil and cook for 30-40 minutes while you are grilling.. yum.
11/05/2013 11:20:30 AM CST
Greg Jowyk says ...
We just made Brussels sprouts last night. We cooked two strips of thick cut bacon in a skillet, removed the bacon, then sauteed the Brussels sprouts in the bacon grease for a few minutes, added one can of chicken broth, the bacon (chopped), brought all to a boil. Then cover and reduce heat to low for 15-20 minutes. Mmmm good!
11/05/2013 11:35:00 AM CST
Greg Jowyk says ...
We just made Brussels sprouts last night. We cooked two strips of thick cut bacon in a skillet, removed the bacon, then sauteed the Brussels sprouts in the bacon grease for a few minutes, added one can of chicken broth, the bacon (chopped), brought all to a boil. Then cover and reduce heat to low for 15-20 minutes. Mmmm good!
11/05/2013 11:35:46 AM CST
Mike Harris says ...
I Love Brussels Sprouts! My favorite way (to serve two) is to use a six inch cast iron skillet. I pare about a dozen, whole sprouts of dark green leaves and toss them in an olive oil, a splash of red wine vinegar (Not too much!), some blend of Fines Herbes (it changes slightly depending on what I pick up first.), and a piece of apple wood smoked bacon that is cut into 1/2" pieces. Toss all together and bake at 400 degrees F for about ten minutes (or until they start to darken) and toss to brown the other side. When the sprouts are browned and softened toss them, fat and all into a serving dish and stir to coat well. As mentioned above, this recipe is for two. It seems that about six sprouts make a decent serving. This may seem to be a bit of a high fat recipe to some but, the taste is worth it and you can balance it by being conservative with other sides.
11/05/2013 11:39:54 AM CST
Jennifer Letendre says ...
Tossed with olive oil, garlic, salt, pepper, squeeze lemon juice then cut up lemon and add it. Roast in oven till tender my dog even drools over them. We also sometimes add bacon then toss with pasta with Romano cheese!
11/06/2013 10:14:01 PM CST
Sandra says ...
I just made the easiest & yummiest brussel sprouts - got the idea from a woman in line at the grocery! Buy a stalk of brussel sprouts, rub them with olive oil, salt and pepper, then grill. My son who never liked them even loved these!
11/09/2013 7:21:27 AM CST
Jessica says ...
I wish I could pin this whole article. Don't see that option. Can't create a new pin from my iPad.
11/11/2013 11:44:12 AM CST
Cheryl says ...
I bookmarked this page. I have a fresh stalk and will try it with bacon, sounds wonderful
11/16/2013 6:32:02 PM CST
Eileen Crimmins says ...
This recipe for Brussels sprouts was great, enjoyed my favorite vegt.
06/20/2014 7:27:27 AM CDT