Brussels Sprouts: A Sweet Surprise

October is prime season for Brussels sprouts, which won’t mean much to the people who voted it, in more than one poll, America’s most-hated food. (Don’t blame the sprouts – about half the population has a variation of a gene that makes them taste bitter.)

But Brussels sprouts are part of the nutritionally rich cruciferous family, along with broccoli and cabbage, with antioxidants that promote good health, and they’re a good source of protein, iron and potassium. Try them dressed up in a salad, with apples and a little maple syrup, for a sweet, tangy crunch.


  • 4 cups shaved organic Brussels sprouts
  • 2 organic apples, cored and chopped into 1 inch pieces
  • 1/2 cup dried cranberries
  • 1/2 cup pine nuts
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp maple syrup
  • 1/4 cup fresh lemon juice
  • salt to taste


  1. In a large bowl, combine the shaved Brussels sprouts, apples, cranberries, and pine nuts.
  2. In a small bowl, whisk the olive oil, maple syrup, lemon juice, and salt.
  3. Drizzle dressing on salad and toss.
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