Brussels sprouts are compact mini cabbages that grow along a sturdy stalk. They have a fresh cabbage flavour with a lightly nutty, sometimes slightly bitter edge, and they’re a classic in winter cooking.
Latin name: Brassica oleracea (Gemmifera Group)
Origin: Low Countries
Height: around 60–90 cm
Description
Brussels sprouts are the edible axillary buds of a cabbage plant. The buds look like small, tightly packed cabbages and are typically harvested from autumn into winter.
In the kitchen
Brussels sprouts shine when kept just tender: fresh, sweet-leaning and pleasantly “green”. Roasting or pan-frying adds depth and a nutty, caramelised note. They pair well with butter or olive oil, lemon, mustard, nutmeg, garlic, bacon or toasted nuts, and they’re also great with hard cheeses such as Parmesan.
Storage & preparation
Store Brussels sprouts unwashed in the fridge in a ventilated bag or container. Before cooking, remove any loose outer leaves, trim the stem end and halve larger sprouts for even cooking. Cook briefly by boiling or steaming, or roast at a high temperature. They can be frozen after a short blanch, then well drained and dried.
Delicious recipes with Brussels sprouts
Roasted Brussels sprouts with hazelnuts & goat’s cheese
Brussels sprouts are a true winter classic, but roasting makes them downright irresistible.
A festive starter that is light, healthy and full of flavour. Thinly sliced beetroot forms the base, with creamy feta, fresh Brussels sprout leaves and crunchy pecans.
