Editor’s note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.

Bethany Bachmann
County Engagement Specialist

Abstract

This handout provides information regarding Brussels sprouts in your diet.

Topics

• Description
• Selecting
• Storing
• Preparing
• Recipe

Pages

• 1

Brussels Sprouts

Description
Brussels sprouts are members of the cabbage family and are typically in season from early May to early June in Missouri. Brussels sprouts are rich in vitamin C, an antioxidant that aids in the body’s healing process.

Selection
Look for bright green, firm sprouts. Avoid those with loose leaves and blemishes.

Storing
Fresh Brussels sprouts should be stored in the refrigerator. Before refrigerating, remove any wilting leaves. Place the sprouts in a ventilated storage bag with a damp paper towel. Sprouts can be stored for up to a week this way.

Preparing
Wash and remove wilted outer leaves and trim off the sprout end. Brussels sprouts can be prepared in a variety of ways based on taste preferences. Steaming, boiling, roasting, or eating raw are all options for preparation.

Recipe of the Month
Roasted Brussels Sprouts with Balsamic

Ingredients

• 1 pound Brussels sprouts
• 2-3 Tbsp aged balsamic vinegar
• Salt and pepper
• 2 Tbsp olive oil
• 1-2 garlic cloves, minced

Directions

1. Preheat oven to 400 degrees F.
2. Wash and trim Brussels sprouts. Cut sprouts in half.
3. Toss Brussels sprouts in olive oil, garlic, salt and pepper. Place on a baking sheet with cut side down.
4. Roast for 15 minutes. Remove from the oven and drizzle with balsamic vinegar. Toss to coat and return to the oven for an additional 5 minutes or until tender.