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Roast Brussels Sprouts | Hatchup Katchup

Elevate your weekend menu with Chef Greg Daniels' Roast Brussels Sprouts featuring Hatchup Katchup!


For The Brussels Sprouts

2 Cups, Brussels Sprouts, Cleaned + Halved

2 Oz., Canola Oil

1/4 Cup, Hatchup Katchup

1 Lemon, Juiced + Zested

Salt, to Taste



For The Brussels Sprouts

  1. Pre-heat oven to 450F.
  2. Place a sturdy saute pan over high heat, and add canola oil. Allow the oil to heat and ripple until almost smoking. Add the Brussels Sprouts.
  3. Caramelize the sprouts on all sides.
  4. Place the Brussels into the oven for 8-9 minutes, or until done. You want them to have a little crunch.
  5. After removing from the oven, add the Hatchup Katchup, lemon juice, and zest. Toss to combine and add salt, as needed.