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Veggie of the Week
  • Nash's Brussels Sprouts
  • Brussels sprouts are members of the Gemmifera group of cabbages, grown for edible buds. They have long been popular in Brussels, Belgium, and likely originated and gained their name there. Brussels sprouts are an excellent source of vitamin K, C, and folate. They also have potent cancer protective and detoxifying phytochemicals.

    Creamy Brussels Sprouts Bake

    3 Tbsp. butter
    2 small shallots, minced
    2 lb. Brussels sprouts, halved
    1/2 tsp. cayenne pepper
    3/4 cup heavy cream
    1/2 cup grated sharp white cheddar
    1/2 cup Gruyère
    1/2 cup cooked bacon crumbles

    Preheat oven to 375°F. In a large oven-safe skillet over medium heat, melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
    Remove from heat and drizzle with cream, then top with cheddar, Gruyère, and bacon. Bake until heated through and cheese is bubbly, 12 to 15 minutes. (If your cheese won't brown, heat under the broiler, 1 minute.)
    Recipe from