How to select
Look for fresh Brussels sprouts that are bright green and firm. Avoid Brussels sprouts with wrinkles, holes, or withered leaves.
How to prepare
- Trim the stem with a paring knife.
- Remove any outer leaves that are blemished.
- Cut each sprout in half lengthwise through the stem.
- Separate any leaves that came lose while cutting.
- Leftover leaves can be cooked alongside the rest of the Brussels sprouts.
How to store
Refrigerate in a plastic bag. Brussels sprouts can be used up to one week.
Peak season
Fall, winter
Ways to use
- Candy Brussels sprouts using brown sugar.
- Roast Brussels sprouts with a bit of olive oil, salt, and pepper.
- Add Brussels sprouts to your favorite recipe for a pop of color and texture.
- Add Brussels sprouts to a veggie kabob.
Fun facts
- In the U.S., 70 million lbs. of Brussels sprouts are produced each year.
- French settlers introduced Louisiana to Brussels sprouts in the 18th century.
Nutrition facts and info
Brussels sprouts are high in vitamins C and K and are a good source of fiber, manganese, vitamin B6, and copper.
1 cup Brussels sprouts = 38 calories, 8 g carbs, 3.3 g fiber, 3 g fiber, 37 mg calcium, 20 mg magnesium, 61 mg phosphorus, 342 mg potassium, 75 mg vitamin C, 17 mg choline
Learn more
Growing Brussels sprouts in home gardens (UMN Extension)
Sources
FoodData Central. Brussels sprouts, raw. April 2018.
Have a Plant. Brussels sprouts.
Hitchcock Farms. Brussels sprouts: 25 fun and surprising facts. June 15, 2023.
The Kitchn. How to cut Brussels sprouts. October 7, 2022.