Today’s Recipe: Roasted Purple Brussels Sprouts with Gremolata

Purple Brussels sprouts are unique. You can’t find these babies in the store! These were grown right here in my garden, and when roasted with a little olive oil, salt, and pepper, they couldn’t be better. We added a little gremolata for a zesty kick.


6    cups Brussels sprouts, halved (about 1½ lbs)
1½ T olive oil, divided
½   t salt

2    cups parsley, minced
2    garlic cloves, peeled and minced
1    lemon, zested
¼   t pepper

1. Preheat oven to 375°F. In a medium bowl, toss the Brussels sprouts with 1 T of olive oil and salt. Transfer to a 9”x13” baking dish and roast for 30 minutes, or until tender.
2. In a small bowl, combine parsley, garlic, lemon zest, pepper, and remaining olive oil. Stir to combine. Serve gremolata over roasted Brussels sprouts.

Gather ingredients. Preheat oven to 375°F.

Add 6 cups of halved Brussels sprouts to a medium bowl. Add 1 T of olive oil.

Add ½ t of salt.

Toss to combine.

Transfer to a 9”x13” baking dish and roast for 30 minutes, or until tender.

Gather 2 cups of parsley and mince.

Add 2 peeled and minced garlic cloves and the zest of 1 lemon to the bowl of parsley.

Add ¼ t pepper.

Then add remaining ½ T of olive oil. Stir to combine.

Serve gremolata over roasted Brussels sprouts.

Leave a comment 5 Comments

  1. Elizabeth says:

    Is this Purple Passion looking Brussels Sprout an Heirloom variety? You’re right MaryJane, as I have never seen those purple sprouts offered in any grocery store (or farmer’s market) anywhere. Do they taste different? I love purple tomatoes along with just about ever other color tomato for sale. But I prefer Heirloom varieties (even with blemishes/cracks & all); I find they taste so much better than Hybrids.

    Are you going to offer seeds for sale on this rare, purple Brussels Sprout? How long from planting/seedling of your Brussels to harvest time? I’ll double check all of my seed catalogs but I don’t believe I’ve seen them offered there either? So…where did you find those little beauties?

    Actually, I’ve been wanting to ask you if you sell any flower/fruits/vegetable seeds? I just finished reading the two books you suggested & really enjoyed them both. I read your Outpost book 1st & was a little sad when it ended. Tis true, whenever I really like a book I’m reading, I get a little sad when I turn the last page:-(

    There is so much helpful & extraordinary information that you share (including links & such) in both books you recommended, but I did not notice if you had set-up shop to sell seeds….yet?

    • MaryJane says:

      It’s an heirloom variety called BS115 Rubine, 85 days. You can find them here: I like growing purple varieties in the brassica family because I get so many aphids in the green versions, like with green cabbage. I only grow purple cabbage at this point. Aphids hate the purple for some reason. So I was pleased to find purple brussel sprouts. They grew very well and were productive as all get-out!

  2. Winnie Nielsen says:

    Wow, what a beautiful variety of Brussels sprouts . I am used to the traditional green ones but never knew these existed. I wonder if they would do well in Florida soils? The use of gremolata is an interesting twist and such a nice , healthy addition.

  3. VLizzle says:

    I found these today on sale at my local grocer – can’t wait to roast them.

  4. Ronda says:

    I just found these at Trader Joe’s the other day. 🙂 I bought them just to see what the difference would be and am roasting them as we speak in the oven. Can you make the gremolata with dried parsley? I don’t know anything about that type of topping/spread/sauce and just wondered if it would be comparable at all.

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