These often overlooked mini members of the cabbage family, with their slightly bitter, nutty taste, are packed with phytonutrients,
vitamins C and A, and potassium.
Season: Late August through March.
How to Choose Brussels Sprouts
Brussels sprouts are usually sold with the heads cut from the stalk; occasionally at farmers' markets you will find the whole stalk. Look for firm, compact, bright green, and blemish-free heads no larger than an inch in diameter (any bigger and they'll taste too cabbagey) with clean stem ends.
How to Store Brussels Sprouts
Store sprouts unwashed (moisture speeds decay) and tightly wrapped in the vegetable compartment of the refrigerator for up to 4 days.
How to Prepare Brussels Sprouts
Rinse the sprouts and trim the stems. Remove any discolored outer leaves.
How to Use Brussels Sprouts
Tender young sprouts can be thinly sliced and served raw in slaws. Mature sprouts are great roasted or blanched.
Real Simple Brussel Sprout Recipes:
- Roasted Pork with Shredded Brussels Sprouts
- Roasted Brussels Sprouts With Pecans
- Sautéed Brussels Sprouts With Bacon and Golden Raisins
- Ravioli With Brussels Sprouts and Bacon
- Baked Potatoes With Brussels Sprouts and Bacon
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.