First of all, yes, it is Brussels sprouts, plural on the Brussels. I know, it seems weird.

How to Cook Brussels Sprouts

What Are Brussels Sprouts?

Brussels sprouts are part of the same species as cabbage, cauliflower, broccoli, kale and collard greens and they actually do indeed look like miniature cabbage. They date back to ancient Rome but true to their name, they first gained popularity in the region of Brussels (thus the need for the ‘s’) in Belgium in the 13th century. Once they made their way to North America in the 18th century, they became a major crop in California. That state remains the largest U.S. grower of Brussels sprouts. 

Brussels sprouts grow on a large thick stalk and look really cool if you can get your hands on a fresh one (you can order one here!).   By the time most of us find them in the markets, the buds, or little heads, are taken off the stalk.  You might find them packaged in bags or even loose sold in bulk by weight in the grocery store. However, some farmers markets and specialty markets sell Brussels sprouts on the stalk in peak season.  It’s fun conversation piece, and kids will find this fun and weird.

Brussels sprouts are often cooked as a side dish, especially during the cold weather months.  They are particularly popular as part of holiday meals such as Thanksgiving and Christmas. 

What Do Brussels Sprouts Look Like? 

Brussels sprouts are small, round, fairly bright green “mini-cabbages”. Like cabbage, they are made of many compacted layers of leaves. On the plant, a thick stalk holds a helical (which means having the shape of a helix, a spiral – I had to look that one up) pattern of mini cabbage-looking buds with the leaves getting larger at the outside.  

Where Can I Find Brussels Sprouts?

Brussels sprouts can be found in the produce section of general supermarkets year round. They can also be found in the frozen vegetable aisle. If you are lucky enough to live near where these are grown in the United States (mainly California), they are usually readily found in and farmers markets, and sometimes still on the stalk. 

How Do I Pick the Best Brussels Sprouts?

All Brussels sprouts should be firm and bright in color. Make sure they are free of wilted leaves and bruises. Any damaged outer leaves can be removed, but try to find the freshest ones you can. The smaller the Brussels sprout, the more tender and sweet it is (go for larger ones if you want a more cabbage-like flavor). 

How to Cook Brussels Sprouts

What do Brussels Sprouts Taste Like?

Brussels sprouts can be a bit bitter in taste. Larger sprouts are more bitter and take on the flavors of cabbage, while smaller sprouts tend to be sweeter and more tender.  The taste of Brussels sprouts, however, really comes from the way they are cooked.  Roasting and sauteing bring out their sweet and nutty flavors, while boiling makes them very “cabbagy”.

How Do I Prepare Brussels Sprouts? 

If you have a Brussels sprouts stalk, remove each bud by cutting right under the sprout.  To prepare Brussels sprouts for any recipe, start by removing any outer leaves that are slightly browned or wilted. Trim the base of each Brussels sprout. 

However you plan to cook with them, selecting Brussels sprouts similar in size will assure for consistent cooking. If cooking whole large Brussels sprouts, cut small X‘s in the trimmed base of the sprouts which helps them cook evenly by allowing heat to penetrate faster. Brussels sprouts can also be shredded or thinly sliced, or cut in half or quarters depending on the the size and the needs of the recipe.

If you want to shred or slice them, you can do this with a sharp knife and cutting board, use the slicing blade on a food processor, or use a small mandoline.  You can also buy them pre-sliced or shaved.

Parmesan Roasted Brussels Sprouts

How Do I Cook With Brussels Sprouts? 

Brussels sprouts are very versatile and delicious when prepared in a number of ways.  Used raw, they are amazing sliced thin and used in salads.  They can also be steamed, boiled, sauteed, fried, roasted and even pickled!  

A word on steaming or boiling Brussels sprouts: Most people who hate Brussels sprouts have only eaten them steamed or boiled and their bitter flavor and limp texture is not very appealing.  These are not my favorite Brussels sprouts cooking methods.

Best Ways to Cook Brussels Sprouts

Roasting and sauteing are the most popular methods used to best enhance their earthy, nutty and sweet flavor. This can be done as simply as adding minced garlic, salt and pepper, and olive oil before cooking, or toss in some extra special ingredients like bacon, lemon, parmesan, or shallots to get a different flavor profile. See below for lots of recipe ideas! Brussels sprouts — raw and thinly sliced or cooked — also work very well with light, acidic things like vinaigrettes drizzled over them.

When are Brussels Sprouts in Season?

Brussels sprouts are grown in California from June through December but are generally readily available year round. They are considered a cool weather crop so often appear in local temperate regional farmers markets in the fall.

4-Ingredient Slow Cooker Maple-Dijon Brussels Sprouts

How Do I Store Brussels Sprouts?

Since Brussels sprouts like cool temperatures, they store well.  They will last in the refrigerator for about two weeks when stored on the stalk and about one week if loose and stored in a bag or airtight container. Brussels sprouts freeze very well (actually 85% of the US Brussels sprouts harvest is for the frozen market – which is kind of amazing, when you think about how many are sold fresh!). To freeze sprouts, blanch by placing briefly in a pot of boiling water, shock in a bowl of ice water, pat dry and freeze for up to a year.  Or, you know, just buy them frozen.

Are Brussels Sprouts Nutritious?  

And how!  Brussels sprouts are a cruciferous vegetable high in vitamins A and C.  They are also good sources of iron, fiber, nutrients and antioxidants and are believed to reduce risks of cancer.  

19 Brussels Sprouts Recipes

I clearly LOVE Brussels sprouts, as evidenced below!  I made a ton, and often eat them as a main course.

 Here are 19 recipes that use brussels sprouts.

Crispy Brussels Sprouts Salad

Crispy Brussels Sprouts Salad

Alex Guarnascelli’s sophisticated but not at all complicated brussels are pretty close to divine.

Warm Brussels Sprouts Salad with Anchovy Vinaigrette / Mia / Katie Workman /

Warm Brussels Sprouts Salad with Anchovy Vinaigrette

I’m aware this recipe title might not make everyone leap towards the stove. You’ll have to trust, and give it a go.

Air Fryer Brussels Sprouts

Super crispy on the outside, tender but not mushy on the inside, they are like roasted Brussels sprouts at their best.

4-Ingredient Slow Cooker Maple-Dijon Brussels Sprouts

4-Ingredient Slow Cooker Maple-Dijon Brussels Sprouts

A hands-off brussels sprouts side for the holidays, or any cold weather meal.

Creamy Brussels Sprouts Slaw / Carrie Crow / Katie Workman /

Creamy Brussels Sprouts Slaw

Even though most of us think of Brussels sprouts for the holidays, this would make a killer picnic dish.

Parmesan Roasted Brussels Sprouts

Best Parmesan Brussels Sprouts

The dish is amazingly complex for being so simple—and that is the true beauty of Parmesan.

Shredded Brussel Sprouts / Sarah Crowder / Katie Workman /

Shredded Sauteed Brussels Sprouts

An easy-elegant Brussels sprouts side.

Brussels Sprouts, Apple, and Pomegranate Slaw Salad

Brussels Sprouts, Apple, and Pomegranate Slaw Salad

So much going on, in terms of taste, texture and color – this is a fully engaging salad.

Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts

I am now convinced we all need more Kung Pao in our lives.

Spicy Roasted Brussels Sprouts with Kimchi Dressing

Kimchi Brussels Sprouts

This Korean-inspired Brussels sprouts recipe features gochujang and is nothing short of amazing.

Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs

Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs

Brussels sprouts get extra texture and flavor from a fabulous chorizo-spiked bread crumb topping.

Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle from Katie Workman /

Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle

Sriracha sauce, olive oil, and a handful of fresh herbs make a great drizzle for roasted vegetables.

Cheesy Baked Brussels Sprouts

Cheesy Baked Brussels Sprouts

Kind of like Brussels sprouts au gratin.

Brussels Sprouts Three Ways / Sarah Crowder / Katie Workman /

Brussels Sprouts Three Ways

I love this dish. A lot. I won’t pretend everyone else in my family does. A combination of roasted, raw slivered and pickled Brussels sprouts.

Bacon Wrapped Brussels Sprouts / Photo by Kerri Brewer / Katie Workman /

Bacon Wrapped Brussels Sprouts

Some recipes don’t really need an introduction.

Roasted Honey Mustard Brussels Sprouts

Roasted Honey Mustard Brussels Sprouts

Tender, with a burnished caramelized exterior, these Brussels sprouts couldn't be easier to make, but taste like something you'd order in a restaurant.

Brussels Sprouts, Pecorino and Apple Salad

Brussels Sprouts, Pecorino and Apple Salad

This substantial salad is kind of joyful, with loads of different textures and flavors combining in every bite.

Sauteed Kale and Brussels Sprouts with Bacon / Lucy Beni / Katie Workman /

Sauteed Kale and Brussels Sprouts with Bacon

Two of my favorite vegetables, bound together in love and bacon.

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