Seasonality
Fall/Winter
Quick Tips
Cooking
Brussels sprouts can be roasted, sautéed, steamed, or eaten raw. If eating raw, shred into salads or coleslaws.
Buying
Look for Brussels sprouts on the stalk, often the freshest or Brussels that have a solid green color, few blemishes, and are firm. If buying from the stalk, remove from the stalk before storing.
Storing
Store the Brussels sprouts in an open container in your produce drawer. Brussels sprouts will keep for a few weeks after being picked. The outer leaves can stay on the spouts and be removed before cooking.
Varieties
There are quite a few (over 100!) Brussels sprout varieties but for the most part, this doesn't change how they are cooked.
About
Brussels sprouts are a type of cole crop. In fact, it is the same species as cauliflower, broccoli, and cabbage (Brassica oleracea), but a different cultivar. The heads of this vegetable grow on a tall stalk and are plucked off the stalk (occasionally you can buy them on the stalk.) The flavor of Brussels sprouts can be a bit overwhelming (it is in the cabbage family) but can be a real treat during the cooler months. However, be sure not to overcook them- their prime flavor is when they are cooked just right.
Brussels sprouts absolutely delightful when roasted with a little olive oil and salt. This vegetable also works well shredded in salads, cooked in gratins, and is the perfect companion for your Thanksgiving meal. If you find yourself with an abundance of Brussels sprouts, they freeze well. Simply blanch for three to five minutes (depending on size), dunk in cold water, and once cool, place in a freezer safe container. It is advised to cut an "X" in the base since the leaves cook faster than the base.
All Vegetarian Brussels Sprout Recipes
Balsamic Roasted Brussels Sprouts with Polenta
Brussels Sprout Pasta with Lemon Cream Sauce
Brussels Sprouts and Egg Skillet
Brussels Sprouts and Eggs
Fall Cornbread Panzanella Salad with Maple-Mustard Vinaigrette
Fried Millet with Brussels Sprouts
Oven Roasted Brussels Sprouts with Jammy Eggs
Quinoa and White Bean Risotto with Brassicas
Roasted Brussels Sprouts with California Fig Compote and Pecans
Sesame Brussels Sprout Soba Bowl
Shaved Brussels Sprout Potstickers
Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing
Shaved Brussels Sprout Salad with Manchego
Shaved Endive and Brussels Sprout Citrus Salad