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Brussel sprouts- storage tips and recipes

Brussels Sprouts


Brussels Sprouts may be stored in the refrigerator for up to three weeks before losing freshness. A

perforated storage bag is recommended so that the sprouts can “breathe.” To prepare Brussels Sprouts,

first soak them for thirty minutes in four teaspoons salt mixed with one gallon of water. This will remove

any cabbage-loving insects that may be lurking. Like their larger cousins in the cabbage and broccoli

family, the trick to cooking Brussels sprouts is not overcooking them.  Most people who say they don&#39;t

like Brussels sprouts have eaten industrially grown, bitter versions with all the flavor and color cooked

out of them. A properly cooked sprout should be fork-tender but not mushy, and should retain most of

its green color. A classic Belgian way of cooking Brussels sprouts is steamed eight to ten minutes and

then lightly sautéed in butter with some chopped shallots or onions. Add some salt and pepper, and if

you&#39;re feeling extravagant, a drizzle of cream.



To freeze Brussels sprouts, sort the sprouts according to their size, then water or steam blanch small

sprouts for three minutes, medium sprouts for four minutes, and large sprouts for five minutes. Cool,

then drain, place into containers and freeze.



Sautéed Brussels Sprouts with Bacon &amp; Onions

From EatingWell: November/December 2009

10 servings, about 3/4 cup each | Active Time: 35 minutes | Total Time: 35 minutes



2 1/2 pounds Brussels sprouts, trimmed

4 slices bacon, cut into 1-inch pieces

1 tablespoon extra-virgin olive oil

1 large onion, diced

4 sprigs thyme or savory, plus 2 teaspoons leaves, divided

1 teaspoon salt

Freshly ground pepper to taste

2 teaspoons lemon juice (optional)




1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters.

Cook the sprouts until barely tender, 3 to 5 minutes. Drain.

2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3

to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1

tablespoon bacon fat from the pan.

3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not

browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and

pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring

occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the

bacon, thyme (or savory) leaves and lemon juice, if using, and toss.




Oven Roasted Brussels Sprouts with (or without) Bacon



1 pound Brussels sprouts, trimmed and halved

3 tbsp extra virgin olive oil

Juice of one lemon

5 strips bacon, cooked to crispy and crumbled  (or use Pecorino Romano)

1 tsp lemon zest

Salt and pepper, to taste 




To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes to remove any cabbage-

loving little caterpillars.   Preheat oven to 400 degrees Fahrenheit. Place Brussels sprouts in a large bowl

and toss with olive oil and lemon juice. Arrange sprouts in a single layer on a baking sheet and bake for

25 minutes (turning once or twice), or until , until lightly browned and crisp outside and tender inside-

you&#39;ll note that leaves that are loose will be especially brown and crispy-this is ideal.. Return Brussels

sprouts to bowl, stir in bacon, lemon zest and additional lemon juice if desired. Salt and pepper to

taste. Serves 4 to 5. 


Read more: http://www.motherearthnews.com/organic-gardening/cooking- brussels-sprouts-




Shredded Kale and Brussels Sprout Salad with Lemon Dressing

Yield: 4 to 6 servings      Prep time: 20 min



For the dressing:

1 Tablespoon minced shallots

2 Tablespoons Dijon mustard

1/4 cup freshly squeezed lemon juice

1 1/2 teaspoons lemon zest

2 teaspoons honey or agave nectar

1/4 cup olive oil

For the salad:

4 cups finely shredded Lacinato kale (loosely packed)

4 cups finely shredded Brussels sprouts (loosely packed)

1/2 cup sliced almonds, toasted

1/2 cup grated Parmesan or Pecorino cheese



Make the dressing:

In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the

olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to

taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal


Assemble the salad:

In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. Add as

much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.

Kelly&#39;s Notes:

To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into

shreds.  To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll

them up and then cut the roll into ribbons. Recipe adapted from Bon Appétit.



Roasted Brussels Sprouts with Orange Butter Sauce

Recipe courtesy http://sixburnersue.com/cooking-fresh- eating-green/tag/brussels- sprouts/


I’ve roasted Brussels sprouts a few different ways, but you can’t beat this method for volume

(large rimmed sheet pans hold a lot), quickness (16 to 18 minutes in a 475° oven), and great

results (by halving the sprouts and roasting them cut-side down, the tops and bottoms brown

but the interiors steam). The flavorful butter sauce gives the nutty roasted sprouts just the right

touch of tangy-sweet richness to make this completely holiday-worthy.



2 lb. small Brussels sprouts, trimmed and halved lengthwise

1/4 cup extra-virgin olive oil

1 tsp. kosher salt


1 Tbsp. plus 1 tsp. balsamic vinegar

2 Tbsp. pure maple syrup

2 Tbsp. fresh orange juice

1 tsp. finely grated orange zest or lemon zest

4 Tbsp. cold unsalted butter, cut into 16 pieces and kept chilled


Preheat the oven to 475˚F. Line two large heavy-duty rimmed sheet pans with parchment paper. In a

mixing bowl, toss the Brussels sprouts with the 1/4 cup olive oil and 1 tsp. of the salt. Divide the sprouts

between the two sheet pans and arrange them, cut-side down. Roast until brown and tender, 16 to 18

minutes. (The tops will be dark brown and crispy and the sprouts should feel

tender when pierced with a paring knife.) Transfer the sprouts to a mixing bowl. Combine the balsamic

vinegar, maple syrup, orange juice, and orange zest in a small saucepan. Heat the mixture over medium

heat just until it’s hot (you will see a bit of steam), but not simmering. Remove the pan from the heat

and add the cold butter, several pieces at a time, whisking constantly until the mixture is smooth and

creamy. (Don’t reheat the mixture or the

butter will break and the sauce won’t be creamy.) Pour the sauce over the sprouts and stir thoroughly

but gently until most of the sauce has been absorbed. Transfer the sprouts and any remaining sauce to a

serving platter and serve right away. Serves 8.

This entry is related to the following products. Click on any of them for more information.
Brussels Sprouts, Kale, Shallot, Thyme, Bacon, Lemons,
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