3 ways you can enjoy discovering local Brussels sprouts in your area!

1. Find Brussels Sprouts at your Local Market

Not only is eating local Brussels sprouts good for you, they are also good for the environment, and taste so delicious! You can find Brussels sprouts all across Arizona. Here are some of the local farmers markets where you can find Brussels sprouts in your area.

Phoenix Public Market
Open since 2005, this open-air market transforms an urban parking lot in downtown Phoenix into a colorful bazaar. Get your fill of produce such as kale, pea shoots, potatoes, squash and cucumbers from growers such as AZ Living Greens, One Windmill Farm and Circle Key Farms. There’s also spicy sauce from Los Muertos Salsa; mesquite blossom honey from Sun Valley Bees and humane snacks from Fluffy Vegans. There are weekly cooking demonstrations, too.

Details: Saturday Morning 8AM TO 12PM – 721 N. Central Ave., Phoenix. – phxpublicmarket.com.

Vincent’s Saturday Market
James Beard Award-winning chef Vincent Guerithault’s influence touches every corner of this European-style market. Shop for buttery baked goods, imported olive oil, mustard and local produce from Duncan’s Trading Company. After browsing, dine on made-to-order omelets and crepes, pizzas, pastas and chocolate desserts. Wine and champagne are sold by the glass, bottle and case.

Details: Saturdays from 9 a.m.-1 p.m. through early May. 3930 E. Camelback Road, Phoenix. vincentsoncamelback.com.

To see a whole list of local markets click here!

2. Eat Brussels Sprouts at your Local Restaurant

Many local restaurants endorse sourcing out some of the best ingredients, but do they use local ingredients? Here is one such restaurant we have discovered that uses local Brussels sprouts in this wonderful dish by Chef Lisa Dahl called Roasted Brussels Sprouts & Butternut Squash Hash. Below is the information to find out more on this location and restaurant.

Mariposa Latin Inspired Grill

Established in 2015.

Mariposa – Latin Inspired Grill is designed for the ultimate customer experience. The views from the patios and dining rooms could be the finest world wide. If that wasn’t enough – customers will enjoy browsing the restaurant and the grounds enjoying large scale art or star gazing in the dark Sedona night.

The cuisine is Latin Inspired, primarily from Chef Dahl’s interactions with chef’s in Argentina, Chile and Uruguay. Chef Lisa Dahl and her team focus on premium ingredients and many of the herbs are grown in the herb gardens in the restaurant courtyard. All meats and seafoods come from the very best sources – such as Allen Brothers and Beelers for the meats. For years Lisa has insisted on all organic vegetables from Arizona.

The restaurant is equipped with QSC speakers and particular attention has been paid to acoustics in the dining rooms and the bar. There isn’t a bad seat in the restaurant.

Location: 700 W Hwy 89A, Sedona, AZ 86336

Website: mariposasedona.com

To find more local restaurants sourcing local ingredients click here!

Recipes change all the time and viewers should check with all restaurants to find out what’s on the menu currently.  

3. Learn a Recipe to Make it Yourself

Want to discover how to make this local Brussels sprouts dish? Watch the video on just how easy it is to bring Farm to your table.

Want to discover how to make this local Brussels sprouts dish? Watch the video on just how easy it is to bring Farm to your table.

Chef Lisa Dahl's Brussels Sprouts & Butternut Squash Hash

This recipe pleases all ages, even the staunchest of Brussel sprout haters will love them! We cook them in a wood-fired oven but a regular oven will work as well. This dish is the perfect accompaniment to an all-vegetable plate or also pairs well with grilled salmon, or any fall & winter vegetable combination.


  • ½ pound Brussel Sprouts
  • ½ pound Butternut Squash
  • 2 tbl. Aceite de Serrano Oil (see recipe below)
  • 2 tbl. Agave Nectar
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • Gremolata-Minced Parsley, Orange & Lemon zest


  1. Cut Brussel Sprouts in half. Blanch in heavily salted water for 10 minutes.
  2. Drain in an ice bath, dunking several times until cool. Drain and shake out excess water. Lightly toss in olive oil and salt and pepper.
  3. Bake in wood fired oven (or regular oven) at 350 degrees until golden on all sides.
  4. Peel & seed Butternut Squash, cut into ½ inch squares. Toss in serrano oil and agave nectar. Roast on all sides until golden brown in 350-degree oven.
  5. Mix Squash with Brussel Sprouts and serve with gremolata of orange and lemon zest and minced parsley.

Aceite de Serrano:

  • 1/4 lb. Fresh Serrano Chiles (coarsely chopped)
  • 1/4 Large Bermuda or White Onion (roughly chopped)
  • 2 ea. Cloves Garlic (chopped)
  • 1/4 C Fresh Oregano Leaves (chopped)
  • 1/2 t Kosher Salt
  • 1/2 t Fresh Ground Black Pepper
  • 1 C Olive Oil


  1. Put all ingredients except olive oil into the bowl of a food processor and pulse to the consistency of a chunky pesto.
  2. Slowly stream in half cup of the oil.
  3. Pour Chile oil into a bowl and stir in last half cup of olive oil.
  4. Store in an airtight container.
  5. Spoon off some of the oil from the top for sautéing dishes like spicy stir fry’s or as a finishing touch for soups and sauces.

This will keep refrigerated for 10 days or more. As you spoon off the oil for many uses, just top off the container with new oil.

The Dish Recommendation

Simple: I know there is more to the fancy recipe, but I don’t know if there is anything easier than roasted Brussel Sprouts.  What do you think of grilling them?  I have never fried them but I am sure someone has.  I guess we could steam them?  What do you think?

Brussels Sprouts: Giving Props to an Unsung Veggie 

Want to learn more?

Brussels sprouts are the Rodney Dangerfield of the vegetable world: they don’t get no respect. Overshadowed by better-known cousins like broccoli, cabbage and the latest vegetable “flavor of the month” – kale – Brussels sprouts are like miniature cabbages but they offer super-sized benefits to people who eat them.  

For example, Brussels sprouts are packed with nutrients, high in fiber and rich in Vitamin K, (which excel at your body’s blood-clotting process) providing 137% of your daily vitamin K requirement. They also contain copious amounts of antioxidants, which are compounds that may help lower levels of inflammation and the risk of chronic disease. One study found that eating them daily can reduce oxidative stress by 28%, which can help your body fend off certain types of cancer. They are also an excellent source of ALA omega-3 fatty acids, which can reduce inflammation, insulin resistance, cognitive decline, and blood triglycerides. Brussels sprouts are also high in vitamin C, which plays a key role in promoting immune health, collagen production, iron absorption, and the repair and growth of tissues.

Brussels sprouts (which are native to the Mediterranean region and introduced to Brussels in the 13th century) are a nutritious, delicious, healthy addition to any diet and are a snap to include in entrées or side dishes. They can be baked, roasted, boiled or sautéed – plus they’re tasty, to boot.

Buying local produce is exceptionally beneficial on many levels, helping to support a healthy lifestyle, a sustainable environment, and a strong economy. We encourage you to buy local, eat local and live local.