Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
House Favorite Brussels Sprouts
While Brussels sprouts are versatile and delicious in so many ways, this recipe adapted from Pinch of Yum highlights all the best things about Brussels sprouts! Roasting Brussels sprouts with nuts and dried berries adds depth and tartness to every bite! Drizzling everything with a mustard-maple sauce before or after baking makes this delicious dish even more mouthwatering. The bite of the mustard and the sweetness of the maple syrup makes for an explosion of flavor! Smoky, saucy, and delicious—this is a dish worth savoring.
Ingredients
- One Container of Brussels Sprouts, cut in half
- 2 tablespoons olive oil
- a pinch of salt and pepper
- a handful of walnuts—you can substitute pecans or sunflower seeds!
- a handful of dried cranberries
- 1 teaspoon mustard—grab a jar of Creole Mustard or Bread and Butter Mustard Seed Caviar from Corner Store Spreads!
- 2 tablespoons maple syrup
- extra olive oil, more salt and pepper, maybe some red pepper flakes if you want to spice things up
Directions
Preheat the oven to 425 degrees. Place brussels sprouts cut-side down directly on a baking sheet. Drizzle with oil and sprinkle with salt and pepper.
Roast brussels sprouts for 15-20 minutes, until cut sides are very brown and some of the leaves are crispy. Add walnuts, mustard, and maple; return to oven for 5-10 minutes to get the walnuts toasted. (You can choose to either add the sauce now, or when the pan comes out of the oven. If you add it now, it gets kind of baked into the brussels, but if you add it when they’re done baking, it’ll be a little more saucy.Your choice!)
Remove from oven. Toss with cranberries directly on the baking sheet. Season and serve immediately. Yum!
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.