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, Millis
Years of Service
For those of us who love the piquancy of bitter flavors, Brussels sprouts are a tremendous pleasure. Roasted or sautéed, paired with bacon or butter, these tiny cabbage-like vegetables – probably developed in 15th-century Belgium – add a sophisticated note to the menu. If you decide to sauté, blanch first and then introduce them to the skillet; blanching produces a milder flavor. Currently, Brussels sprouts are having a moment – here are three easy ways to incorporate them into meal plans this season:
As a Salad
Quarter unpeeled redskin potatoes and simmer for 2 minutes before adding
whole Brussels sprouts. Simmer an additional 8 minutes, then drain and toss with
chopped ham, minced green onion and a dash of apple cider vinegar. Top with
shredded Monterey Jack cheese.
As a Pasta Dish
Roast halved Brussels sprouts, quartered small onions, and halved carrots at 375°
for 30 minutes. Toss with just-cooked pasta, a splash of balsamic vinegar and
crumbled feta cheese.
As a Gratin
Simmer 10 whole Brussels sprouts for 5 minutes, then coarsely chop and mix with
¾ cup Greek yogurt, ¼ cup grated Parmesan cheese and 1 clove of minced garlic.
Gently press into a greased 9-inch glass pie plate, sprinkle additional Parmesan