Brussels sprouts

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

We love fall veggies especially when they are brought in fresh picked by Geneva Lakes and Sol-Ful Blooms.  Even better, we love easy and healthy veggie recipes cooked on a baking sheet pan.  Check out the salad parsnips from Sol-Ful Blooms and add some mushrooms from River Valley.


Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts..jpeg
  • 1/3 cup extra-virgin olive oil

  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 

  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 

  • 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 

  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 

  • 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

  • 1 tablespoon dried oregano 

  • 1 tablespoon dried rosemary 

  • 1 teaspoon dried thyme 

  • 1 teaspoon dried basil

  • 1/4 teaspoon sea salt 

  • 1 teaspoon freshly ground black pepper



  1. Preheat oven to 400 degrees F.

  2. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place

  3. vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.

  4. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Recipe courtesy of Giada De Laurentiis

Brussels Sprouts with Bacon

Make this fall favorite Farmers Market style.  Shop our meat vendors for spiced up bacon.  Substitute the oil with bacon-flavored grapeseed oil from Wildtree.  Apple cider vinegar is good but a Wildtree balsamic vinegar is better.  Brussels sprouts fresh from Geneva Lakes completes the dish.


brusselss sprouts and bacon.jpeg
  • 3 pounds medium Brussels sprouts
  • 2 tablespoons vegetable oil
  • 8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper


  1. Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
  2. Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside.
  3. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

Recipe courtesy of Food Network Kitchen

Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots

A one-pan dinner in just 30 minutes? That’s just what a great weeknight meal should be. And, this dish is definitely elegant to serve at a dinner party with a glass of red wine from Glunz Family Winery.  Shop the Market for your selection of meats and grab the brussels sprouts from Geneva Lakes Produce. 


Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots..jpg
  • 1½ pounds beef tenderloin
  •  3 tablespoons olive oil, divided
  •  2 teaspoons kosher salt, divided
  •  1 teaspoon black pepper, divided
  •  1 pound brussels sprouts, trimmed and halved 2 large shallots, chopped
  •  1 tablespoon whole-grain mustard
  •  1 tablespoon red wine vinegar
  •  1 tablespoon Worcestershire sauce
  •  1½ teaspoons pure maple syrup


  1. Preheat oven to 425°F. Let beef stand at room temperature for at least 10 minutes or up to 1 hour. Rub with 1 tablespoon oil and season with 1¼ teaspoons salt and ½ teaspoon pepper; place on a rimmed baking sheet.
  2. Toss brussels sprouts and shallots with 1 tablespoon oil and remaining ¾ teaspoon salt and ½ teaspoon pepper. Arrange around beef. Roast until vegetables are slightly tender, 12 to 15 minutes. Increase temperature to broil.
  3. Broil, turning beef every 2 to 3 minutes until vegetables are lightly charred and beef reaches an internal temperature of 128°F to 130°F for medium-rare, 10 to 12 minutes. Remove from oven. Loosely tent with foil. Let rest for at least 10 minutes before slicing.
  4. Whisk together mustard, vinegar, Worcestershire, syrup, and remaining 1 tablespoon oil. Drizzle over beef and vegetables.

Recipe courtesy of Real Simple

Pan Roasted Brussels Sprouts with Bacon

Brussels sprouts are not just for Thanksgiving They are great any time of the year.  Have you seen the Brussels sprouts at Geneva Lakes?  They are perfect for this recipe.  On top of that, a variety of flavorful bacon and Amish butter are available at the Market.   Kick it up another notch with bacon flavored grapeseed oil from Wild Tree.  Want more?  Add mushrooms from River Valley and switch a red onion for the white. 


  • 4 strips thick-cut bacon
  • 2 tablespoons butter   
  • 1 pound Brussels sprouts, halved
  • 1/2 large onion, chopped
  • Salt and freshly ground black pepper


  1. Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
  2. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
  3. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

Recipe courtesy of Sunny Anderson Food Network