Local, gourmet Thanksgiving recipe: Brussel sprouts

Brussel sprouts make a comeback!

Credit: Flickr / stu_spivack

Brussel sprouts

One common mistake is overcooking these sturdy little brussel sprouts. A holiday hint: cook the sprouts last and serve them right away to enjoy the surprisingly fresh taste

Preparation time: 15 minutes

Cooking time: 5 minutes

Serves 6



750 grams local Brussel sprouts sourced (local option: Southlands Farms)

2 tbsp unsalted local butter sourced (local option: Avalon Dairy)

Black pepper

Cold water


More recipes!

Local, gourmet Thanksgiving menu

Roast turkey with chestnut stuffing

Cranberry sauce

Roasted potatoes and parsnips

MAP of local suppliers

Prepare the sprouts by discarding any coarse outer leaves. Using a sharp knife, cut a deep cross into the base of each sprout (this helps them cook more evenly). Pour 5-6 centimetres of cold water into a large pan and bring to boil.

Place the sprouts in the boiling water, cover and boil for 5 minutes, or until they are just tender. Drain thoroughly and serve immediately, dressed with butter and seasoned with black pepper.