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Cruciferous or Brassica vegetables are not only spectacularly full of nutrients, they also thrive in the cool weather and are plentiful at the Market this time of the year! Take advantage of this autumn bounty by stocking up on Brussels sprouts, broccoli, cauliflower, cabbage and more. They make great side dishes for your Thanksgiving feast too!

Brussels Sprouts with Bacon and Apple

Everyday Food, November 2005


  • 3 slices bacon, cut into 1/2-inch pieces
  • 4 pints Brussels sprouts, ends trimmed and halved
  • Coarse salt and ground pepper
  • 1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
  • 2 teaspoons red-wine vinegar  


  1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
  2. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
  3. Toss vegetables with vinegar, and serve immediately. Serves 8.

The Brassicas also include kale, kohlrabi, radishes, bok choy, turnips, and rutabagas. So the Market is the perfect place for you to find these hearty healthy vegetables! Try these additional recipes featuring cruciferous vegetables in a variety of different styles to please the most discerning palates.

Creamy Brussels Sprouts

Roasted Corn and Brussels Sprouts Succotash

Brussels Sprouts with Radicchio and Pancetta

Cabbage Pierogi

Warm Cabbage Salad

Beef and Cabbage Wraps

Cauliflower Sauce with Whole Wheat Penne

Cauliflower Jalapeno

Curried Cauliflower and Chicken Stew

Cauliflower Steaks with Olive Pistou

Smorrebrod Sandwich with Onion Jam and Broccoli

Broccoli Pecorino Tart

Broccoli and Cheese Smashed Potatoes

photos from Better Homes & Gardens, Tasting Table, and Martha Stewart