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Brussels Sprouts (1lb)
Eden Valley Growers
Since 1956, Eden Valley Growers has been proving that farmers are stronger together. This cooperative of small family farms in Eden, NY works collectively to grow, pack, and distribute some of the freshest produce in Western New York.
The co-op model allows Eden Valley farmers to share resources and compete with larger producers, while keeping land in family hands. Together, they produce an incredible variety of vegetables—sweet corn, peppers, squash, lettuce, beans, and more—grown in the fertile “Eden Valley” soil that’s been prized for generations.
Eden Valley Growers also leads in sustainable farming techniques, using Integrated Pest Management (IPM) and soil health initiatives that protect both crops and the environment. By working together, they can invest in technologies and systems that might be out of reach for individual farms.
When you choose Eden Valley produce through FreshFix, you’re not just buying fresh vegetables—you’re supporting dozens of local farm families who are working collectively to keep agriculture thriving in WNY.
Do not wash or trim sprouts before refrigerating them. Yellow or wilted outer leaves may be removed before storage, however. Refrigerate Brussels sprouts in plastic bag up to 1 week.
Preparing Brussels sprouts for cooking begins with cutting the buds off the stalk and removing any surplus stem and loose surface leaves. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking or roasting. To ensure even cooking throughout, select buds of a similar size. Some cooks make a single cut or a cross in the center of the stem to allow the heat to penetrate the solid core so that it cooks as quickly as the leaves.
Cooking Ideas
- MICROWAVE: place 1/2 pound of sprouts in dish and add 1/4 cup water, cover and cook. Medium sized for 4 minutes and larger ones for 8 minutes.
- STEAM: Steaming retains all the nutrients and minimizes odors. Sprouts can be added to an inch of boiling water or can be placed in a covered vegetable steamer. After steaming for 1–2 minutes, uncover pot for 10–15 seconds. Re-cover pot and continue cooking sprouts for 5–10 minutes in boiling water or 6–12 minutes in a steamer. Check them periodically by poking them with a fork to test for doneness.
- ROAST (our favorite method): Cut sprouts in half (smaller sprouts) or quarters (larger sprouts) and toss in oil, salt and pepper. Roast in the oven at 400 degrees for 15-20 minutes (flip halfway through).
- SAUTE: Add halved sprouts and spices, salt and pepper are just fine to hot olive oil - we like a cast iron pan for this method. Continue to cook and stir until the Brussels sprouts are deep dark golden brown.
- SHRED: Carefully slice the Brussels sprouts by hand or with the slicing blade of your food processor. You’ll want to remove the nubby ends and any discolored leaves first. Add shredded sprouts to salads or stir fry dishes.
- Common toppings or additions for Brussels sprouts include Parmesan cheese and butter, balsamic vinegar, honey, or chili pepper.
The Best Brussels Sprouts of Your Life
Creamy Brussels Sprouts
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