Farmers Market Brussels Sprouts: Simple Steps to Roast Fall’s Star Veggie

Photo credit Janie Maxwell

Farmers markets into October are bursting with fresh produce, meats, poultry and artisan products. Fall produce is making its debut, and many summer favorites are still available. Click on the map to find a market near you (ilfma.org/find-a-market).

Brussels sprouts are one of those fall vegetables now available at the market, but they often don’t come packaged and ready to go—they come on the stalk.

Brussels sprouts are having a moment. They appear on countless restaurant menus as small-plate options, but many customers are reluctant to buy sprouts on the stalk, unsure of what to do with them.

So, here are step-by-step instructions for roasting market-fresh Brussels sprouts. Roasting enhances their flavor.

Recipe: Roasted Market-Fresh Brussels Sprouts

Serves 3-4 as a side dish

1 stalk Brussels sprouts, sprouts removed

2 Tbsp olive oil

Kosher or coarse salt

2 Tbsp dried cranberries, cooked bacon or slivered almonds (optional)

Photo credit Janie Maxwell

Preheat oven to 400° F.

Remove the individual sprouts from the stalk. You can use a knife, but a gentle twist usually breaks the sprout off the stalk. Once all sprouts are removed, wash and pat dry. Cut off the tough bottom part of each sprout. Pieces should be roughly the same size—cut larger ones in half if needed.Place the sprouts on a sheet pan lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Gently mix with your hands to evenly coat the sprouts.

Roast in the oven. Cooking time depends on the size of the pieces. Start with 20 minutes and watch closely, add more time if needed. Roast until the outer leaves are crisped and the inside is tender.

Photo credit Janie Maxwell

Serve immediately or refrigerate for use in salads over the next few days. Optionally, add dried cranberries, cooked bacon or slivered almonds once roasted.