Look for bright green, firm sprouts, and avoid sprouts with loose leaves. Brussels sprouts flavor should improve in cool weather and after a frost.
Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots.
Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets. Add your favorite salad dressing.
Roast: Toss sprouts in olive oil, lay flat on a baking sheet, and roast in a 400°F oven for 40 minutes.
Stove Top: Boil a pot of water with a pinch of salt. Wash sprouts under cold running water and remove any leaves or yellow spots you may see. Place sprouts in a pot and cook for about 10-15 minutes. Sprouts are done when a knife will easily cut through them. Season with butter, salt, and pepper to taste.
Or, steam in a pot with a steamer basket and aproximately 2 inches of water until tender.
Sauté: Wash sprouts under cold running water and remove any yellow spots and then cut them in half. Put 1-2 tablespoons of olive oil in a skillet. Place the sprouts flat side down in the skillet. Add salt and pepper to taste. Cook on each side for about 5 minutes or until golden brown.
Fresh Brussels sprouts are sold in two forms: attached to the stem and off of the stem.
Attached to the Stem: Remove Brussels sprouts from the stem and discard the stem. Store with a damp towel in a plastic bag in the refrigerator.
Off the Stem: Store with damp towel in a plastic bag in the refrigerator. Brussels sprouts can be refrigerated in a ventilated plastic bag for about a week. Do not wash or peel sprouts until ready to use.
Root Cellar: Store in a cool 32-40°F cellar with high humidity.
Do not store Brussels sprouts in the refrigerator long-term due to the low humidity. However, you can freeze them.
The “s” on the end of Brussels is not a misspelling. Brussels sprouts are named after the city of Brussels, Belgium.
|
Serving Size |
I Cup (88g) |
|
|
|
|
|
|
Nutrients |
Amount |
% Daily Value |
|
Total Calories |
43 |
|
|
Protein |
3g |
|
|
Carbohydrates |
9g |
3 |
|
Dietary Fiber |
4g |
13 |
|
Total Sugars |
2g |
|
|
Total Fat |
0g |
|
|
Saturated Fat |
0g |
|
|
Cholesterol |
0mg |
|
|
|
|
|
|
Minerals |
|
|
|
Calcium |
42 mg |
4 |
|
Sodium |
25 mg |
2 |
|
Iron |
1 mg |
7 |
|
|
|
|
|
Vitamins |
|
|
|
Vitamin A |
13 |
|
|
Vitamin C |
85 mg |
125 |
|
|
|
|
|
|
|
|
Always keep fresh produce away from raw meat and raw meat juices to prevent cross- contamination.
Follow the safe food guidelines for all fresh produce.
Related Vegetables: arugula, cabbage (all types), cauliflower, kale, kohlrabi, mustard, radish, rutabaga, turnip, horseradish, collards, watercress
Brussels sprouts are a hardy biennial harvested at the end of the first season. Enlarged buds at the base of leaves, called sprouts, are harvested during first season of growth.
Spring plantings are usually not successful. This vegetable needs a long season of growth and cool
weather as the buds mature. For fall harvest, start seeds in mid-June to transplant into the garden in late July-early August.
Scan the QR code below to view this page on your mobile device.