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10 servings, 1/2 cup (125 mL) each
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Remove any loose or yellowing leaves from stem of each sprout. Trim and discard ends of stems, then cook as desired.
Small, bright green Brussels sprouts with compact heads will be more tender than larger ones. They are available late August through March.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.