SEASONAL SPOTLIGHT | BRUSSELS SPROUTS
Brussels Sprouts
Season: Late Fall Through Early Spring
I’ve loved Brussels sprouts from a young age — long before they became the darling of restaurant menus and home cooks alike. While others dismissed them as bland or bitter, I always appreciated their earthy sweetness, especially when prepared with care. As the weather cools and the markets brim with their tightly packed green clusters, I’m reminded why they remain one of my favorite cold-weather ingredients.
Versatile, hearty, and full of character, Brussels sprouts lend themselves beautifully to everything from simple roasts to elegant shaved salads, seamlessly bridging the gap between rustic comfort and refined cuisine. Whether roasted until caramelized, shaved raw into a bright citrus salad, or paired with rich, savory flavors, these humble sprouts have proven how versatile and sophisticated they can be. Brussels sprouts are a cool season staple to which I continually return — proof that sometimes, childhood favorites only get better with time.
What Are Brussels Sprouts?
A member of the brassica family, brussels sprouts are closely related to cabbage, kale, and broccoli. They grow along a thick stalk in tightly packed clusters, resembling tiny cabbages. Their flavor is mildly nutty and slightly sweet, with a hint of bitterness that mellows beautifully with the right preparation — whether through roasting, sautéing, or even quick blanching.
When Are Brussels Sprouts in Season?
Brussels sprouts are a cool-weather crop, reaching their peak from late fall through early spring. The first frost actually enhances their flavor, bringing out their natural sweetness while tempering their bitterness. While they’re available year-round, they are at their best in the colder months, making them a staple in autumnal and winter cooking.
How to Prepare Brussels Sprouts
Brussels sprouts take on entirely different personalities depending on how they’re prepared, making them one of the most versatile vegetables of the cold season. When raw, their crisp, tightly packed leaves add texture and a slightly peppery bite to salads. Thinly shaving them — either with a mandoline or a sharp knife — yields delicate ribbons that soften just enough when tossed with a bright vinaigrette, pairing beautifully with citrus, nuts, and aged cheeses.
Roasting is perhaps the most beloved method, coaxing out the sprouts’ natural sweetness while crisping their outer leaves to golden perfection. Whereas high heat, a generous drizzle of olive oil and a finishing touch of flaky salt transforms them into something deeply caramelized and addictively delicious. Sautèing achieves a similar effect, especially when halved and seared cut-side down, allowing them to develop a beautifully browned crust while retaining a bit of bite.
For a softer, more comforting preparation, brussels sprouts can be braised in broth or butter, their edges melting into something rich and velvety. They also take well to quick blanching, a method that preserves their vibrant green hue while mellowing any bitterness — ideal for folding into grain bowls, pasta dishes, or even gratins. However they’re prepared, Brussels sprouts are a reminder that with the right technique, even the most humble ingredients can become something extraordinary.
How to Choose the Best Brussels Sprouts
Look for sprouts that are firm, compact, and vibrant green, with tightly packed leaves. Smaller sprouts tend to be sweeter and more tender, while larger ones have a more pronounced brassica flavor. If you’re lucky enough to find them still attached to the stalk, they’ll stay fresher longer and often have superior flavor.
How to Store Brussels Sprouts
Brussels sprouts are best stored in the crisper drawer of your refrigerator, kept in a breathable bag or container. If they’re still on the stalk, leave them intact until ready to use for maximum freshness. Ideally, they should be enjoyed within a week, but if they start to lose their crispness, a soak in ice water can help revive them.
