Fresh Picks: Brussels Sprouts 101

Welcome to “Fresh Picks,” in which we celebrate the seasonal produce we’re obsessing over right now. We’ve done deep dives on autumn’s perfect apples and sweet, stripy delicata squash. As the air gets crisper and the holidays commence, there’s a humble little cabbage that deserves some attention: Brussels sprouts.

For a vegetable that was once a punchline, Brussels sprouts have had quite the glow-up. Once boiled and bitter, now they’re roasted, shaved, fried and celebrated on restaurant menus and kitchen tables everywhere. 

Brussels sprouts are, quite literally, little cabbages. They belong to the same cruciferous family as broccoli, kale and cauliflower, and grow on tall stalks that look like something out of a Dr. Seuss illustration. They were first cultivated near Brussels, Belgium (hence the name) around the 13th century, though wild relatives were eaten by ancient Romans long before that.

Brussels sprouts are a hardy, cool-weather vegetable. They can tolerate a light frost, which actually improves their flavor, and they're usually harvested in the fall or early winter. 

The sprouts’ reputation suffered largely because mid-century cooks tended to boil them into oblivion. But in more recent times (translation: the rise of roasting everything) Brussels sprouts have been restored to their rightful place as a fall and winter star.

Brussels sprouts boast serious nutritional value. They’re rich in vitamin C, vitamin K, fiber and antioxidants, and have compounds linked to supporting heart health and reducing inflammation. 

But they’re not just nutritious, they are also incredibly tasty. When cooked right, Brussels sprouts transform: The outer leaves crisp up, the insides turn tender and nutty and the natural sugars caramelize, making them earthy and delicious. Ready to learn more about these cute mini cabbages? Read on.

How to Select Brussels Sprouts

The best Brussels sprouts are small to medium in size, about an inch to an inch and a half across. (Larger sprouts can tend towards woody or bitter.) They should be firm and tightly packed with bright green leaves.  If you’re buying loose ones, try to choose consistently sized sprouts for even cooking.

Avoid sprouts with yellowing or softening leaves, black spots, holes or a strong odor; they’re signs that they’re past their prime. A fresh Brussels sprout should smell faintly vegetal, not sulfurous.

If you’re lucky enough to spot Brussels sprouts still attached to their stalk at the farmer’s market, grab them. They stay fresher longer that way, and they look incredibly impressive in your kitchen. Extra credit if you lean the stalk casually against a basket of gourds like you live in a farmhouse catalog. When you’re ready to cook, just snap the sprouts off the stalk. 

How to Store Brussels Sprouts

Store loose sprouts unwashed in a bag in your refrigerator’s crisper drawer. They’re hardy enough to keep well for about a week. 

Just before cooking, trim off the stem ends and remove any wilted outer leaves. (A paring knife is great for this!) If you’re prepping them ahead, you can slice or shave them and keep them in an airtight container for a day or two. Just be sure to pat them dry before roasting or frying to maximize crispness.

Five Great Ways to Cook Brussels Sprouts

The best ways to cook Brussels sprouts bring out their natural sweetness and crunch. Here are a few of our favorite ways to cook and eat sprouts. 

1. Add Bacon

Cabbage and pork are a classic match for a reason. Like many opposites, they bring out the best in each other. In this recipe, the sprouts are seared in bacon fat and then sautéed with red grapes for sweetness. Crisp bacon and vinegar get stirred in at the end for a simple but outrageously delicious dish that hits sweet, savory and tart flavors all at once. 

2. Fry and Fry Again

Did you know that each little sprout leaf can become as crisp as a potato chip when sizzled in hot oil? It’s true, and you should try it immediately. The key to this clever recipe from Anna Stockwell is that you start the sprouts in cold oil in a Dutch oven and then turn on the heat and let the sprouts sizzle slowly as the oil gets hot. This ensures a creamy interior and very crispy, browned outer leaves.

3. Give Them a Pasta Treatment

We would never suggest your life needs less pasta. However, we would suggest that your life needs more Brussels sprouts cloaked in cheese and freshly ground black pepper, as in this genius recipe for cacio e pepe Brussels sprouts. Try sprouts in other classic pasta sauces, too, like carbonara (which luckily features guanciale or bacon, see number one), or vodka sauce. You could even make a roasted Brussels sprouts Parm, with a blanket of fresh mozzarella, marinara and crunchy breadcrumbs. 

4. Leave ‘Em Raw

It’s been a few years since everyone discovered that thinly sliced kale plus olive oil, lemon, salt and cheese makes a very delicious salad–but you may not realize that this formula applies just as well to Brussels spouts. Slice them very thinly and then toss with olive oil, lemon juice and Parmesan for the simplest, most elegant version. There are plenty of ways to jazz it up: Add a handful of toasted nuts, like almonds or hazelnuts, or dried fruit, like dates or cranberries. 

5. Bake Until Bubbly

When in doubt, add cream and cheese. That’s good advice for life, but also for Brussels sprouts. For a classic gratin, just toss a bunch of halved sprouts into a roasting pan and then follow this basic recipe, subbing sprouts for potatoes. (You may need to decrease the cooking time a bit.) Prepare to feel cozy.

As the weather gets chilly, skip the bagged salad mix and reach for a stalk of Brussels sprouts. With a little finesse (and maybe some bacon), you might just discover your new favorite vegetable.