Words and Recipe by
Roasted Brussels Sprouts
Roasted Brussels Sprouts
with cherry tomatoes

Now that our excessively hot and humid summer is drawing to a close and we can start using our ovens again, one of our favorite things to roast is Brussels sprouts. We find roasting these little sprouts makes them taste great, which makes them a very distant relative to the boiled ones that we grew up being forced to eat (sorry, Moms everywhere). Where do you get your Brussels sprouts? Do you know where they are grown? Brussels sprouts are difficult to grow organically because they attract so many pests, that’s why it’s important to know and support your local growers by visiting a food co-op near you. Knowing where your food comes from is part of the co-op difference.


4 cups Brussels sprouts, washed, trimmed and halved

2 teaspoons salt, divided

1 teaspoon pepper, divided

4 tablespoons olive oil, divided

1 cup cherry tomatoes, washed and halved

2 garlic cloves, minced

¼ cup Parmesan cheese


Preheat the oven to 425°. Toss the Brussels sprouts with half the salt, pepper and olive oil. Spread on a parchment-lined baking sheet and roast in oven for 15 minutes. Toss tomatoes with remaining salt, pepper and oil. Remove sprouts from oven, shake to toss, add the tomatoes and return to oven. Bake for an additional 10–15 minutes. Remove from oven, sprinkle with freshly grated Parmesan cheese, and serve.

white%20spacer_edited.jpg
White.jpg

Chris has always had a love of food and its use as a medium for the creative process. Having spent many years in the restaurant industry he learned as much as he could from every person around him. Chris loves gardening at his home in Greenwood, ME and typically spends each spring planting and each fall harvesting and canning to enjoy his bounty throughout the long Maine winters.

From Issue

white%20spacer_edited.jpg

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.
white%20spacer_edited.jpg

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX?

Join the edible MAINE community! SIGN UP for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

1/4

Recent Editorial

From Their Farms to Your Table

From Their Farms to Your Table

Holding Spices in Plain Sight

Holding Spices in Plain Sight

Only Time Will Tell

Only Time Will Tell

Sowing seeds,
Growing Flowers,
Finding Joy
in Rural Maine

Sowing seeds,
Growing Flowers,
Finding Joy
in Rural Maine

Escaping the Gray

Escaping the Gray

Technicolor Frozen Treats

Technicolor Frozen Treats

Bright, Pretty Flours in the Kitchen

Bright, Pretty Flours in the Kitchen

Los Angeles Spice in South Paris

Los Angeles Spice in South Paris

Knit One,
Sip Two

Knit One,
Sip Two

Still Lives and the Maine Foodscape

Still Lives and the Maine Foodscape

Food Is a Timeless
Natural Resource

Food Is a Timeless
Natural Resource

Cooling, Colorful Summer Food

Cooling, Colorful Summer Food

Recent Blog Posts