Brussels Sprouts


About Brussels Sprouts

Brussels sprouts are another delicious member of the brassica family. They are sometimes described as baby cabbages, which makes sense, because cabbage is also part of this plant family. Sprouts are a great source of many vitamins and nutrients including vitamin A, K and C. Often from our CSA or at farmers markets you will see sprouts sold on the stalk. If you have the space in your fridge, this is the way to buy then because they keep longer and are usually cheaper because of less processing time on the farm. You can cook sprouts in a variety of ways including roasting, sauteing, or steaming.


Roasted Brussels Sprouts


from The New York Times

Cooking Time: 45 minutes

Yield: 4 servings

  • 1 pint brussels sprouts (about a pound)
  • 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
  • 5 cloves garlic, peeled
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar

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.

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.

Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Dijon-Braised Brussels Sprouts


from The Smitten Kitchen

Yield: 4 servings

  • 1 pound brussels sprouts
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 cup broth (chicken or vegetable)
  • 2 to 3 shallots, peeled and thinly sliced
  • 2 tablespoons heavy cream
  • 1 tablespoon smooth dijon mustard (or more to taste)
  • 2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don’t fit in one layer, don’t fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Shredded Brussels Sprouts & Apples


from 101 Cookbooks

Yield: 2-3 servings as main, 4 servings as side

  • 1 large, crisp apple, cut into bite-sized wedges
  • 1 lemon, juice only
  • 4 ounces extra-firm tofu cut into tiny-inch cubes (see photo)
  • a couple pinches of fine-grain sea salt
  • a couple splashes of olive oil
  • 2 medium cloves garlic, minced
  • a scant tablespoon of maple syrup
  • 1/3 cup pine nuts, toasted and chopped
  • 12 ounces (3/4 pound). brussels sprouts, washed and cut into 1/8-inch wide ribbons

Soak the apples in a bowl filled with water and the juice of one lemon.

Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts – gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn’t a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don’t like them after they’ve been sitting around.

Cauliflower and Brussels Salad


from Smitten Kitchen

Yield: 6-8 servings

  • 2 garlic cloves
  • Sea salt
  • 6 tablespoons butter, softened
  • 2 teaspoons Dijon mustard
  • 1/4 cup drained small capers, rinsed
  • Grated zest of 1 lemon
  • 3 tablespoons chopped marjoram
  • Black pepper
  • 1 pound Brussels sprouts
  • 1 small head (1/2 pound) white cauliflower
  • 1 small head (1/2 pound) Romanesco (green) cauliflower

To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.)

Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.

Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

Hashed Brussels Sprouts


from The New York Times

Cooking Time: 25 minutes

Yield: 8-12 servings

  • 2 tablespoons freshly squeezed lemon juice, more to taste
  • Grated zest of 1 lemon
  • 2 to 3 pounds brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
  • ¼ cup dry white wine or vermouth
  • Salt and pepper to taste

Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)

When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.

Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Brussels Sprout Tater Tots


from Yup, It’s Vegan

Cooking Time: 45 minutes

Yield: 3 dozen tots

  • 2 large russet potatoes, peeled
  • 1 tsp. sea salt (plus to taste)
  • 3 tb. aquafaba (chickpea cooking liquid, see notes)
  • 12 oz. Brussels sprouts, trimmed and shredded
  • olive oil for brushing (about 1 to 2 tsp.)

Place the peeled potatoes in a saucepan and fill with cold water. Bring to a boil, and continue boiling until the potatoes are just barely cooked through (important!), about 20 minutes.

Preheat the oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper.

Grate the potato into a mixing bowl using the largest holes on your grater.

In a small bowl, whisk together the aquafaba and sea salt with a fork. Add about half of this mixture to the grated potato and stir.

Add the shredded Brussels sprouts to the bowl along with the rest of the aquafaba mixture (this is just to ensure the salt and aquafaba are distributed evenly), and stir to combine with the potatoes. Taste a pinch of the mixture and add more salt if desired (it won’t taste great at this point because of the raw sprouts, but it’s safe to eat).

By hand, form the mixture into small balls or tater tot shapes, squeezing each one gently to compress it a little bit, and place on the prepared baking sheet. Repeat until the mixture is used up. The baking sheet should be large enough that none of the tots are touching. If needed, use a second baking sheet rather than crowding the first one.

Brush the tops of the Brussels sprout tater tots with a very light coating of olive oil. Sprinkle with additional salt if desired. Bake for 15 minutes, then very gently flip over the tater tots. Bake for another 15-20 minutes or until lightly browned and crisp.

Serve immediately. Leftovers can be stored in an airtight container once completely cooled, and are most successful when reheated in the oven or toaster oven.




Bok Choy



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