Brussels sprouts

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)