- german name: Rosenkohl
- swiss name: Rosenkohl
- french name: Choux de Bruxelles
- italian name: Cavolini di Bruxelles
General Information: One of the most important aspects to Brussel sprouts is making sure they are harvested after the first frost. This will raise the sugar level in the sprout and enhance the flavor. Brussel sprouts are a member of the cabbage family, as their looks will tell you, and they can often be prepared in the same manner. Overcooking these sprouts, however, is the common mistake that most individuals make. They are clearly more flavorful and appealing when only lightly cooked, and paired with smoky or fatty ingredients, which balances the flavor.
Season: October – February. Always wait until after the first frost, as this will raise the sugar content.
Purchasing Tips: Avoid those with spots, which is an indication of an older product. These will have less minerals and vitamins, and the taste will be noticeably woody. Look for bright green sprouts with compact heads. Size is no indication of the flavor.
Storage: Refrigerate up to 3 days. Don’t store inside a plastic bag, or too long as this will enhance any sulfur-like taste.
Cooking Tips: They are most often steamed or boiled, but can also be baked with cheese or a béchamel sauce. Brussel sprouts are also very good when paired with roasted nuts or prosciutto.
Nutritional Info: They are excellent contributors to vitamins A & C and iron.« back to What's in Season