By Nancy Vallarella | Long Island Locavore
Brussels sprouts have a way of dividing a dinner table. Either you love them, or you’ve only met them overcooked and bitter. But when grown and prepared right, these tiny cabbage cousins are one of fall’s sweetest, most versatile vegetables. A must-have side for any Long Island Thanksgiving.
Local Roots and Peak Sweetness
On Long Island, Brussels sprouts thrive in the cool coastal climate from late September through December. Sturdy stalks are pulled from the fields after the first frost, when these miniature buds turn their starches into natural sugars. That chill in the air is what gives them their subtle, nutty sweetness – proof that good things really do take time.
Buying Brussels sprouts on the stalk not only makes a fun centerpiece from your farmers’ market haul but keeps them fresher longer. The stalk acts like a built-in storage system, preserving moisture and flavor. Off the stalk, sprouts are more convenient for cooking but check for bright green color and tight leaves. A yellowing or loose sprout is a sign it’s past its prime.
Cooking for Every Palate
Whether roasted until crispy, shaved raw into salads, or pan-sautéed with bacon and maple syrup, Brussels sprouts offer endless Thanksgiving potential. My favorite trick? Halve and roast them at 400°F with olive oil and sea salt until they caramelize. Then toss with cranberries and toasted walnuts for a dish that bridges savory and sweet. Perfect alongside turkey and stuffing.
For a locavore twist, try pairing them with a local honey glaze or tossing them with diced apples from one of our North Fork orchards. And if you’re feeding a crowd with mixed feelings about sprouts, roast them in a cast iron pan. High heat and patience win converts every time.
A Nutritional Powerhouse
Brussels sprouts punch well above their weight in nutrition. A single cup packs over 100% of your daily vitamin C, plus a hefty dose of vitamin K, fiber, and antioxidants. They’re part of the cruciferous vegetable family alongside broccoli, kale, and cabbage. All celebrated for supporting heart health and reducing inflammation.
Triple S Brussels
About ten years ago, I volunteered at a food tasting fundraiser in Sag Harbor benefiting the Joshua Levine Foundation. Joshua was an East End farmer whose life was tragically cut short at 35 in a tractor accident, leaving behind his wife and two incredibly young children. The event brought together some of the best local chefs and caterers on the East End — a true celebration of food, farming, and community. As I made my way through the tasting tables, I spotted Chef Noah Schwartz of Noah’s in Greenport. Out of all the dishes he could have showcased, he was serving Brussels sprouts- still a risky choice back then when most diners hadn’t yet fallen for their charm. I thought, if Noah’s brave enough to serve Brussels at a tasting, they’ve got to be something special. And they were. Not just good – outstanding; the best thing I tasted that night.
When I told Chef Noah how memorable they were, he smiled and later found me to share his recipe. I didn’t write it down, but I’ve been recreating it from memory ever since. Now it’s a staple at my family’s Thanksgiving table. Every time I serve those Brussels, I think of that night in Sag Harbor, of the farmers and chefs who nourish our community, and of the deep gratitude that flavors every bite of a meal shared in good company.
Brussels Sprouts Ambrosia with Pecans
This recipe is an Elegant Eating side dish. For those who are unfamiliar, Elegant Eating (Smithtown) has been serving homes and businesses from Manhattan to Montauk for over 40 years. Myra Naseem (known by many by just her first name like Cher and Madonna) is the CCG – Chief Culinary Goddess. The one thing to remember about Elegant Eating’s food is it tastes as good as it looks!
Triple S Brussels – inspired by Chef Noah Schwartz
Sweet, Sour, Spicy
Great contrast to traditional butter, cream and cheesiness of most Thanksgiving sides.
Ingredients:
(Serves 4-6)
10 oz (1 stalk) Brussels sprouts cleaned and halved
4 oz thick cut applewood smoked bacon
1/2 c water
1 Tbs honey
1 Tbs sriracha
2 Tbs lime juice
1 Tbs butter
1 Tbs lime zest
Fresh ground pepper to taste
Directions:
1. Slice bacon into ¼-inch pieces and brown slowly to render fat in a large stovetop skillet. Remove bacon and drain on paper towel.
2. Add Brussels to pan cut side down. Cook on med-med high for about 1 minute until they take on some color. Add ½ cup of water and cover. Continue cooking for 3- 4 minutes (check with fork for desired tenderness).
3. While Brussels cook, combine honey, sriracha, and lime juice. Remove Brussels from pan.
4. Add sauce to pan. Cook for another minute and add 1 Tbs butter.
5. Add cooked Brussels to pan and toss in sauce until covered. Sprinkle in cooked bacon and toss.
6. Remove from heat. Season with fresh ground pepper and lime zest.
Brussels Sprouts Ambrosia with Pecans (an Elegant Eating recipe)
Ingredients:
(Serves 6–8)
1½ lbs Brussels sprouts, trimmed and halved
2 c. cubed winter squash (butternut, acorn, or delicata)
3 Tbs olive oil, divided
2 Tbs maple syrup or local honey
½ tsp sea salt
¼ tsp black pepper
½ cup pecans, toasted and roughly chopped
Optional: 1 Tbs balsamic glaze or apple cider reduction for drizzling
Directions:
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a bowl, toss squash with 1 Tbs olive oil and half the salt and pepper. Spread on one side of the sheet.
- Toss Brussels sprouts with remaining olive oil, salt, and pepper; spread on the other side, cut side down for maximum caramelization.
- Roast for 20 – 25 minutes, stirring once halfway through, until both sprouts and squash are golden and tender.
- Drizzle with maple syrup and return to the oven for 5 minutes to glaze.
- Remove from oven and toss with toasted pecans. Finish with a swirl of balsamic glaze if desired.
Serving Tip
Serve warm or at room temperature in a wide, shallow bowl so the colors shine through. This dish pairs beautifully with roast turkey or pork — and a glass of Long Island Chardonnay.
Happy Thanksgiving from the Long Island Locavore — where everything good is grown, fished, foraged, or produced close to home.
Created by Nancy Vallarella, who brings farm-fresh recipes and local food knowledge to Long Island through farmers’ markets, demos, and more.
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DM @lilocavore495 on Instagram or email lilocavore495@gmail.com
