Easy Brussels Sprouts Recipe: Healthy, Flavor‑Packed Vegetable Side
April 17, 2026
Categories: The Farm at Trinity Health, Community Health
A cool-season vegetable in the cabbage family, known for their nutty, slightly sweet flavor when cooked
Season: Late September - February
Storage and Preparation
Store unwashed Brussels sprouts in a perforated plastic bag in the refrigerator for up to 1–2 weeks. For longer storage, blanch and freeze them. Before cooking, rinse thoroughly and trim the stem ends, removing any yellowed outer leaves. They can be roasted, sautéed, steamed, or shredded raw into salads. Roasting at high heat brings out their natural sweetness.
Nutrition
Brussels sprouts are packed with nutrients! They’re high in fiber, vitamin C, vitamin K, and antioxidants. They also provide folate and small amounts of iron. Eating them roasted or lightly steamed preserves most of their vitamins.
Brussels Sprouts Recipes
Browned Brussels Sprouts with Oregano Dressing
Ingredients:
- ½ - 2 pounds of fresh Brussels Sprouts
- 1 tablespoons olive oil
- Salt
Dressing:
- ¾ cup olive oil
- ¼ cup fresh oregano, leaves removed from the stems
- ¼ cup fresh parsley, chopped
- 1 large or 2 small cloves of garlic
- ¼ cup salt
- ¼ cup sliced almonds, toasted
Instructions:
- Place olive oil, oregano, garlic, and salt in a food processor or blender; pulse until herbs are finely chopped. Add more salt to taste as desired.
- Wash Brussels Sprouts, trim stem ends, and cut in half lengthwise. Toss in a bowl with 1 tablespoon olive oil to coat.
- Heat an additional tablespoon of olive oil in a large skillet over medium heat. Please sprouts in the skillet cut side down, sprinkle with a couple pinches of salt, cover and cook until sprouts begin to brown (about 5 minutes).
- Test sprouts for tenderness; keep covered and cook until desired tenderness is reached. Turn up heat and cook uncovered until sprouts are brown and caramelized; toss a couple of times with a spatula to cook around the sides.
- Remove from heat and toss with oregano dressing to taste, add nuts and serve immediately.
Roasted Brussels Sprouts with Balsamic Vinegar and Honey
Ingredients:
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions:
- Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
*If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.