Brussels sprouts - FoodLink (2024)

FAQs

Is it OK to eat Brussels sprouts everyday? ›

Is it OK to eat Brussels sprouts everyday? Go for it. “If you enjoy sprouts and can tolerate them, absolutely! They're lower in calories and contain a myriad of important nutrients” says Snyder.

If you do choose to grow from seed, direct-sow into the garden in mid to late summer for a fall harvest. Plant seedlings in the garden 6-10 weeks before the first expected frost. In zones 9-10, sow seeds or plant transplants October through December.

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather.

Brussels sprouts are absolutely packed with vitamins and minerals. They grow best when planted in early spring, typically early to mid-April. Cabbage is a cool-season crop that can be planted outdoors as soon as the soil can be worked, typically in mid-March.

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

Brussels sprouts do not come back every year, but they are actually biennial, meaning their natural life cycle is two years. If you live in a zone where temperatures do not drop below about 15° F (-10°C) you might just be able to enjoy fresh sprouts for two years from the same plant.

Can you plant store bought brussel sprouts? ›

It is possible to grow Brussels sprouts from scraps, both from individual sprouts or pieces of stalk that normally otherwise get thrown into the trash. It can be a rewarding way to both minimize waste and maximize the yield from your vegetable garden, requiring only a bit of patience and some common household items.

Apply ½ cup per 10 feet of row of nitrogen-based fertilizer (21-0-0) at 4 and 8 weeks after transplanting or thinning to encourage vigorous plant growth. Avoid applying additional nitrogen after sprouts begin to form. High nitrogen levels cause loose sprouts and splitting to occur.

Sow seeds from early March to May, into prepared ground (see above), under cloches or fleece if the weather is still cold. Brussels are traditionally sown in a separate 'seedbed', rather than in the main veg plot, then transplanted in early summer, once more space becomes available.

Soaking Brussels sprouts in water is a terrific way to prep them to have a soft, juicy center that cooks to the perfect doneness in the same amount of time it takes those outer leaves to get nice and crispy.

It's hard to beat the caramelized crispness of roasted Brussels sprouts (perhaps with a maple-Dijon glaze), but these little green guys can also be eaten raw. They're delicious when shaved in a salad dressed with olive oil and lemon juice, to start.

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Roasting Brussels sprouts caramelizes their natural sugar and mellows out bitter notes, providing rich flavor and a crispier texture. Brussels sprouts are a good source of fiber and vitamins C and K, notes the Harvard T.H. Chan School of Public Health.

Cruciferous vegetables

This cruciferous vegetable — along with cauliflower, Brussels sprouts, and mustard greens — are good for your liver. They are a source of fiber, which supports liver health. Plus, they contain antioxidants and phytochemicals that may help prevent liver cancer.

Why do bodybuilders eat brussel sprouts? ›

The chemical compound sulforaphane in sprouts also reduces cell death, which is crucial to sustaining muscle mass and facilitating fast recovery after a heavy session. A tasty bit of nutritional science, we're sure you'll agree.

Good for lower carb diets

Like most Brassica veggies (think broccoli, cabbage, cauliflower), brussels sprouts are fairly low in carbs. A cup offers about 14 grams of total carbs, but just 8 grams of net carbs since it also contains 6 grams of fiber. Good news, if you're following a low carb or keto diet!