Brussels sprouts

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)

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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.