Food Lens · Produce
Brussels sprouts
Slightly bitter and cabbage-like raw, turning nutty and caramelized when roasted.
Lens analyzedBrussels sprouts are small, round vegetables that grow in clusters along a tall stalk, resembling miniature cabbages. Roasting them until the outer leaves char and crisp is a common preparation that mellows their natural bitterness.
Where it comes from
Brussels sprouts take their name from the region around Brussels, Belgium, where they were extensively cultivated starting in the 16th century, though they trace back further to older cabbage cultivars grown across northern Europe.
Buying it
Choose sprouts that feel firm and tightly packed with bright green, unblemished leaves. Smaller sprouts tend to taste milder than larger ones, which can turn more bitter.
Storing it
Refrigerate Brussels sprouts unwashed in a loose bag, where they keep for one to two weeks; trim and wash just before cooking.
Keeps about 10 days in the fridge.
In season
Peak season is September–December, though it's available year-round.
Brussels sprouts are most associated with fall and early winter harvests, though supermarket supply is often steady.
Recipes that use brussels sprouts
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