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Brussels Sprouts

These miniature cabbage are grown on a single long stock. Size ranges from 1 -1 ½ inches in diameter. Brussels Sprouts don't often make the favourite vegetables list, however, when cooked properly they shine. Toss with butter and a touch of salt and give them another try.


  • Available all year but peak season is August thru March


  • Choose fresh Brussels sprouts with firm, dense heads and unfaded green leaves with no signs of yellowing.
  • Smaller Brussel sprouts are sweeter and more tender than their larger counterparts.


  • Wrap loosely in dry paper towel in a tightly sealed plastic bag for up to 3 days in the refrigerator. The paper towel will absorb any excess moisture. If stored longer than 3 days they will develop a strong flavour which is often undesirable.


  • Soak in cold water and remove any loose or damaged leaves.
  • Trim stem and score with an "x" before cooking to allow the stem and leaves to cook evenly.
  • Cook until tender-crisp by boiling, steaming, stir frying or microwaving. Do not overcook or a sulphur smell will develop.
  • When boiling, use lots of cooking water. This will reduce the strong and pungent flavour people often associate with Brussel Sprouts.

Brussels Sprouts Recipes