Roche Bros. has made daily trips to the New England Produce Center in Chelsea every day since we opened in 1952. Our buyers hand-select the freshest produce and deliver it directly to each store, alongside local offerings and fresh cut fruit.
Produce Specialists, Sudbury
14 & 17 Years of Service
If you think you don’t like Brussels sprouts, it’s high time you toss your childhood memories of mushy, overcooked vegetables and think again.
When cooked properly, these fresh, mini cabbages from the produce department at Roche Bros. are tender, earthy and a little sweet — and have the chance to be a side dish that takes center stage.
Whether you want to roast, grill or saute them, you’ll know they’re ready when they are just tender. Or try them raw in a salad or slaw!
Here are some of our favorite pairs of ingredients to make your Brussels sprouts the feature of your own new signature dish:
Olive Oil & Salt
One of the simplest ways to enjoy Brussels sprouts is coated with olive oil and sea salt and roasted in the oven at 400 to 450 degrees. Add fresh ground pepper to taste if you’d like.
You can roast Brussels sprouts whole, in halves or in quarters. You can even cook them shredded or in individual leaves. Just remember, the smaller the pieces, the less time they’ll take to roast, so watch the oven or set a timer!
Balsamic Vinegar & Honey
Balsamic vinegar and honey are partners in complementing the earthy flavor of Brussels sprouts.
Start by roasting, grilling or sautéing the sprouts in oil and season to taste. When they’re cooked, toss with a tablespoon of balsamic vinegar and a teaspoon of honey.
If you’re feeling a little more adventurous, combine ¾ cup of balsamic vinegar with two teaspoons of honey in a sauce pan. Simmer over medium-high heat fir about 10 minutes, stirring occasionally, to create a syrup.
Spoon the syrup over the sprouts to sweeten them up!
Bacon & Maple Syrup
Smoky bacon and sweet maple are the perfect pairing to top succulent Brussels sprouts.
First, cook the bacon in a pan. And make sure you don’t rinse the pan right after! The remaining bacon fat and juices boost the flavor of the final dish.
Add a little butter to the pan, and then pan-roast the Brussels sprouts until they are golden brown. Mix in chopped bacon and top with a drizzle of maple syrup to finish.
Garlic & Butter
Garlic and butter combine to make Brussels sprouts that will melt in your mouth.
Melt the butter in a pan and sauté smashed or sliced garlic over medium heat.
If you smash the whole cloves, you can discard them before you eat. It all depends on your preference!
Sauté the sprouts in the garlic butter. Sprinkle fresh Parmesan on top or serve as is.
Apples & Walnuts
Like cabbage, Brussels sprouts are well-suited for making slaw, for a side at a brunch or a BBQ when the weather gets warmer.
Slice the sprouts thin for the dish or shred them and mix with thinly sliced apples. Toss with a mustard dressing from the grocery aisle or make your own, with Dijon mustard, apple cider vinegar and a little honey.
Toast walnut crumbles on the stove for a crunchy, nutty addition.