The longer brussels sprouts are stored, the stronger their flavor gets. For that delicate, nutty flavor, seek out fresh sprouts.
When are brussels sprouts in season?
Brussels sprouts can be found in farmers markets from September through March.
How to select:
Look for sprouts that are bright green and the leaves aren’t wilted. If they are still attached to the stem, they will last longer.
How to store:
Store loose brussels sprouts in an open container in the crisper drawer and they will last quite a while. However their flavor gets stronger the longer they are stored, so experts suggest eating them in about 4 or 5 days, although they can last much longer.
Sprouts attached to the stems can be stored in a glass of water in the fridge, if you have a space tall enough to accommodate that setup.
Should I buy organic brussels sprouts?
I haven’t found actual test data on pesticide levels for them, so I can’t advise you. However, when I find the data I will update this section.
Now what should I make?
That’s a good question! I scour the internet to find recipes that use fresh, seasonal ingredients, often with a fun twist. Follow Ask The Food Geek on Pinterest or Facebook to get access to the recipes I find every day.
Seasonal brussels sprouts recipes
Each recipe below only uses ingredients that are in season at the same time as brussels sprouts, or ingredients that have a year-round season. Since their season overlaps with the beginning or end of other fruits and vegetables, the recipes are grouped into early season, late season, or anytime they are available.
…For anytime they are in season
Brown butter brussels sprouts pasta with hazelnuts – recipe by Two Peas & Their Pod
…For fall & early winter
Grass-fed burgers with roasted brussels sprouts and crispy shallots – recipe by Bev Cooks
Shallots are harvested in late spring and early summer, then store well into early winter.
Brussels sprouts salad with pomegranates and pan-fried goat cheese – recipe by Love & Olive Oil
Pomegranates show up later in fall, so keep your eyes open for them in the market to make this recipe.
Roasted brussels sprouts, cinnamon butternut squash, pecans and cranberries – recipe by Julia’s Album
Caramelized brussels sprouts with maple-orange glaze – recipe by Pinch of Yum
This recipe uses shallots, which are harvested from May-July and store well for up to 6 months. If good shallots aren’t available try using leeks. The recipe calls for navel oranges which are available in winter and spring, then Valencia are available in summer and fall.