Brussels Sprouts

Brussels Sprouts Basics

Brussels sprouts are an excellent source of vitamin C that helps our bodies fight infection. 

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• Choose firm, compact Brussels sprouts that are green and heavy for their size. They look like tiny cabbages.
• Brussels sprouts are available as individual sprouts or still attached to the stalk. Choose sprouts that are the same size so they will cook in the same amount of time.
• Avoid wilted or blemished sprouts and those with yellow leaves.
• Brussels sprouts may be lowest cost and best quality from October to December.
• Frozen Brussels sprouts are easy to keep on hand and might cost less at some times of the year.

Store Well Waste Less

• Refrigerate in an open or perforated plastic bag in the vegetable drawer. They will keep for up to 10 days, but quality is best when used soon.
• Wash under cool running water and trim just before using:
  • Remove outer leaves.
  • Trim stem even with the bottom leaves.
  • Leave whole, cut in halves or quarters, or shred.

More About Brussels Sprouts

• Most Brussels sprouts are green but red or purple have been developed as specialty crops.
• Brussels sprouts are similar to cabbage but have a milder taste and denser texture.
• Overcooked Brussels sprouts turn olive green and have an unpleasant sulfur odor.

Brussels Sprout Math

1 pound = about 24 sprouts 1 inch thick = about 4 cups trimmed = 2 ½ cups cooked

Enjoy Brussels Sprouts

Recipes

Lemon Dill Brussels Sprouts

Roasted Brussels Sprouts

Brussels Sprouts, Cranberry and Bulgur Salad

Kids Can!

When kids help make healthy food, they are more likely to try it. Show kids how to:  

• wash Brussels sprouts under cool running water and pull off outer leaves.
• spread Brussels sprouts on a pan for roasting.  
• measure salad dressing ingredients into a jar, close lid tightly and shake.