While you might not think of Brussels sprouts as quintessential “Pennsylvania” produce, like mushrooms or apples, this crunchy, cruciferous plant grows quite well in our state. We love seeing the Brussels on the stalk at the farmers market — they look like the wand belonging to a green vegetable wizard! Usually a hearty, cold weather crop, PA Brussels are at their best — sweet and tender — from September through November. So, when you see them start to pop up at the market, don’t hesitate to grab a stalk or a bag to bring home.
There are plenty of tasty ways to prepare Brussels sprouts, but roasting is arguably the easiest. The hot oven teases out luscious caramelization, and the tightly packed leaves gently open, holding onto sauces and seasonings beautifully. No need to overthink this one: Follow our plan for styles of roasted local Brussels sprouts and enjoy this hearty veg all autumn long!
Roasted Brussels Sprouts
Pancetta Roasted
Ingredients
- Fresh PA Brussels sprouts, outer leaves removed, ends trimmed, and halved
- Good quality olive oil
- Thinly sliced pancetta, cut into small pieces
- Parmesan cheese, shredded
- Kosher salt and black pepper, to taste
Method
- Preheat the oven to 400°F. Put your baking sheet in the oven so it preheats, as well.
- Toss the prepped Brussels sprouts with olive oil, pancetta and salt and pepper, to taste. When adding salt, remember that both pancetta and parmesan (which comes later, as a garish) are salty.
- Carefully remove the preheated pan, being sure to use an oven mitt. Spread the Brussels mixture out in an even layer on the pan.
- Roast for between 35 and 40 minutes, shaking the pan every 5 to 10 minutes. Remove when the Brussels are roasty and tender.
- Sprinkle Parmesean cheese on top and serve warm.
Garlic Roasted with Sriracha Aioli
Ingredients
- Fresh PA Brussels sprouts, outer leaves removed, ends trimmed, and halved
- Fresh garlic cloves, thinly sliced
- Your preferred brand of mayonnaise
- Your preferred brand of sriracha hot sauce
- Kosher salt and black pepper, to taste
Method
- Preheat the oven to 400°F. Put your baking sheet in the oven so it preheats, as well.
- Toss the prepped Brussels sprouts with olive oil, garlic slices and salt and pepper, to taste.
- Carefully remove the preheated pan, being sure to use an oven mitt. Spread the Brussels mixture out in an even layer on the pan.
- Roast for between 35 and 40 minutes, shaking the pan every 5 to 10 minutes.
- While the Brussels are roasting, make the aioli. Mix together some mayonnaise with sriracha, to taste.
- When the Brussels are roasty and tender, remove the pan from the oven.
- Drizzel with sriracha aioli and serve warm.
- Photo and recipes: Dish Works
