Brussels sprouts grow as small leafy heads on a large plant stem. They have a similar taste to cabbage, but have more of a mild cabbage flavor.
Choose Brussels sprouts that are firm, compact and bright green. Avoid Brussels sprouts that are damaged and discolored. At farmers markets, Brussels sprouts are most likely sold on the stem.
Store unwashed Brussels sprout heads in a plastic bag in the refrigerator for up to one week.
Brussels sprouts are high in potassium which helps regulate fluid balance and muscle contractions. They are a good source of Vitamin C, which helps heal cuts and wounds. They are also a good source of Vitamin A, which promotes good vision and cell growth.
- Toss in olive oil, season to taste, and roast at 400F for 30-45 min for a side dish
- Sauté in olive oil for 6-8 min, then add lemon juice, shredded Parmesan cheese, or garlic
- Boil, steam, roast or microwave Brussels sprouts for a side dish
- Add to a pasta dish
- Add chopped Brussels sprouts to a stir-fry
- Add shaved Brussels sprouts to a salad
- Use Brussels sprouts to make a coleslaw
- Add chopped sprouts to a vegetable pot pie recipe
- Add halved sprouts to a kabob
Download Handouts & Recipe Cards
Check out these handouts and recipe cards. You can download and print these resources to use in your educational programs. The first page of each handout has general information about the produce item. The second page includes different recipe options. Recipe cards print 4 recipes per page. The first page includes the photo of the recipe and the second page includes ingredients and directions.