When Are Brussels Sprouts in Season?

Brussels sprouts are making a comeback that’d put both the ’17 New England Patriots and ’16 Chicago Cubs to shame!

Gone are the boiled and steamed sprouts of yesteryear. Long maligned for a bitter flavor and mushy texture, Brussels sprouts are booming in popularity now that people are finally figuring out how to prepare them properly and get at all that natural goodness.

Peak season for Brussels sprouts runs all the way from September to March thanks to their relatively long growing season. You’ll find them available year-round with prices remaining more-or-less flat, but picking Brussels sprouts in season will mean enjoying richer flavors and added nutrition.

Whether you’re buying in season or out, shopping for one or bringing home food for the whole family, Fetch can help you earn rewards on all your produce purchases. Find out how, then download the app today!

Turn your produce into points & earn rewards with Fetch Shop 

You’re already adding fresh produce to your grocery list each week, so why not get something in return for choosing to eat healthy? With Fetch Shop, you’ll earn points per dollar on the purchases you make at select stores when placing your order through the app, which means the more fruit and veggies you add to your list, the more rewards you’ll earn. Whether you’re scheduling a grocery pickup at Target using their Drive Up service or stocking up for a big get-together shopping online at Sam’s Club, you can turn your produce into Fetch points that can be redeemed for free gift cards when grocery shopping with Fetch Shop.

To earn rewards on fresh produce with Fetch Shop:

1. Download Fetch.
2. Open the app, and navigate to Fetch Shop; on your “Discover” (home) tab, you’ll find the Fetch Shop icon directly to the left of the camera icon at the bottom of your screen.
3. Once in Fetch Shop, scroll to the “Food & Drink” category, click where it says, “See all,” then find the grocery retailer of your choice, and select that store.
4. Tap “Go shopping!” and then simply grocery shop online as you would normally. And don’t forget to add those fruits and veggies to your cart to rack up even more points!

Is it brussel sprouts or Brussels sprouts?

Brussels sprouts always get that capital “B,” and it’s always “Brussels” rather than “Brussel,” even when you’re referring to only one. That’s because they’re named after the Belgian capital city of Brussels – you’re really capitalizing the city more than the vegetable.

What with the waffles, beer, chocolate, and even French fries (they’re actually from Belgium!) that Belgium has bestowed on us, isn’t getting the name of their sprouts right the least we can do?

Are Brussels sprouts cabbage?

Brussels sprouts and cabbage come from the same species (brassica oleracea) and look pretty similar, but that doesn’t mean Brussels sprouts are just little cabbages. They’re actually two varieties of the same family created through millennia of selective breeding – kinda like how Irish wolfhounds and chihuahuas are two very different breeds of the same animal.

Compared against cabbage, Brussels sprouts have a denser texture and stronger flavor. They’re also higher in calories, but that’s more than compensated for by their higher concentrations of vitamin A, vitamin C, folic acid, potassium, magnesium, and phosphorus.

How to pick Brussels sprouts at the grocery store

There’s a whole world of difference between Brussels sprouts eaten at their best and those you bite into once they’re past their prime. Fetch is here to give you the inside scoop on picking out the top-tier, world-class, first-rate, super-fresh sprouts you so richly deserve.

Look for:

• Color: Young, healthy sprouts have a bright green color without any yellow or brown spots.
• Leaves: Avoid sprouts with shriveled, wrinkled, or withered outer leaves.
• Tightness: Leaves start to loosen and unfold as sprouts lose their freshness, so pick those that are still tightly furled.
• Firmness: Hold and squeeze each sprout before adding to your basket – they should feel firm and heavy.
• Size: Smaller Brussels are more tender with a sweeter, milder flavor than larger ones. Try getting sprouts of approximately the same size to help with even cooking.
• Stalk: Most Brussels sprouts will have been plucked from the stalk before reaching your grocery store. If you find sprouts still on the stalk, expect them to taste a little richer and last a little longer.

How to store Brussels sprouts

We can talk ‘till we’re blue in the face about how great Brussels sprouts actually are… but all that counts for nothing if they’re not stored right. We want you to enjoy fresh, delicious produce, so here’s how to store sprouts in the fridge or freezer.

In the fridge:

Sprouts are best stored in the fridge if you’ll be eating them soon. Store yours by:

1. Waiting to wash or halve Brussels sprouts until you’re ready to use them.
2. Removing stalks if you’ve picked up sprouts on the stalk.
3. Placing in a sealed zip-top bag and keeping in the crisper drawer for up to one week. 

In the freezer:

Blanching Brussels sprouts before you freeze them will help preserve their color and nutrients. Here’s how:

1. Rinse thoroughly, then remove any yellow or brown outer leaves, trim the stems, and halve or quarter, depending on the size of your sprouts.
2. Boil a large pot of water and place a large bowl of ice water by your stove.
3. Carefully add sprouts to the boiling water for 2 to 3 minutes, then use a slotted spoon to transfer to the ice bath.
4. Drain well and pat dry.
5. Once blanched, spread your Brussels sprouts on a large baking sheet in a single layer and freeze until solid, then transfer to an airtight container and store in the freezer for up to a year.

How long do Brussels sprouts last?

Properly stored Brussels sprouts generally last about a week in the fridge or up to a year in the freezer, but those times differ a little between sprouts.

So, how can you tell if Brussels sprouts have run their course? Start by checking for brown or yellow spots. If you remove those leaves and the interior looks fine, the sprout is still good; if the interior shows blemishes, toss it.

How to clean Brussels sprouts

With all their deep folds and crevices, Brussels sprouts can be packed with unseen dirt as well as all that nutritional goodness. As such, proper washing is an absolute must. As such such, here’s how:

1. Lightly trim the bottom half of the bud, then remove any discolored leaves.
2. Place in a large bowl and cover with cold water for a few minutes
3. Work sprouts with your hands to dislodge any dirt or sediment, rubbing to remove any particularly stubborn spots.
4. Transfer to a colander and run under cold water to rinse any remaining dirt and sediment.
5. Give your colander a good shake to remove excess water, then pat dry.
6. Trim away the remaining bottom of the bud, cut each Brussels sprout in half, then pull away any leaves that appear yellow or browned.

Can you eat Brussels sprouts raw?

Sure! Add shaved or thinly sliced Brussels sprouts to a salad or coleslaw for a nice crispy crunch and added healthy good stuff.

Pre-shredded sprouts can be picked up from the store, but you can also use a very sharp knife or a mandoline. One caveat: raw sprouts can be a touch bitter. Luckily enough, you can balance that out with some fresh or dried fruit or a honey vinaigrette

Can dogs eat Brussels sprouts?

Brussels sprouts are good for dogs when served in moderation and cooked plain without any ingredients that may be unsafe for them, such as onion, garlic, or salt. Just be sure to cut them into small chunks – whole sprouts can be a choking hazard.

But, but, BUT, proceed with caution… because of, well.. the butt. Brussels sprouts can cause gas and bloating, which won’t be nice for you or your dog. As ever, age, health history, and diet can impact how your dog responds to new foods, so best check with your vet before introducing Brussels.

How to season Brussels sprouts and 3 ways to cook them

Proper seasoning turns these nutritional powerhouses into taste-tastic sensations. Kosher salt and freshly ground black pepper are a must, and you can hit ’em with extra salt for a potato chip-like snack. We’re fans of garlic powder and honey, and you can further deepen flavors with Dan-O’s Original Seasoning or Dan-O’s Spicy Seasoning.

Whatever you use, mix with plenty of olive oil to ensure everything adheres. Seeking further inspiration? No problem – here are our top Brussels sprouts recipes.

How to cook Brussels sprouts in the oven

Roasting brussels sprouts the right way means they’ll emerge from your oven with crispy outer leaves and a gorgeously golden brown center. The Parmesan dressing adds color and flavor – it’s technically optional, but expect to be hooked from the first mouthful.

Ingredients:

For the Brussels sprouts:

• 1 lb. (450g) of Brussels sprouts, trimmed
• Extra-virgin olive oil for drizzling
• Pinch of sea salt and freshly ground black pepper

For the optional lemon Parmesan seasoning:

• 1 tablespoon of fresh lemon juice
• 2 teaspoons of lemon zest
• 1 tablespoon of grated BelGioioso Parmesan cheese
• 1 tablespoon of fresh thyme leaves
• Fresh parsley leaves to garnish
• Pinch of red pepper flakes or Dan-O’s Spicy Seasoning

Recipe:

1. Preheat your oven to 425°, then line a baking sheet with parchment paper.
2. Slice each Brussels sprout in half, toss with a few drizzles of olive oil and the salt and pepper, then spread evenly on your baking sheet.
3. Roast for 20 to 30 minutes until they’re fork-tender with a golden brown crust along the edges.
4. Optional: Toss with lemon juice, zest, Parmesan, and thyme leaves, then garnish with red pepper flakes and parsley.

How to cook Brussels sprouts on the stove

Sautéing on the stovetop at high temperatures gives Brussels a rich, caramelized flavor and a tender yet meaty center – it’s also the perfect option when you need tasty veg in no time flat.

Ingredients:

• 1 lb. (450g) of Brussels sprouts, trimmed and halved
• 2 tablespoons of extra virgin olive oil
• ½ teaspoon of kosher salt
• ¼ teaspoon of black pepper
• 1 tablespoon of balsamic vinegar or lemon juice

Optional toppings:

• 1 to 2 tablespoons of either raw pine nuts, chopped raw walnuts, almonds, or pecans
• Chopped parsley, cilantro, or mint
• Handful of BelGioioso Parmesan, feta, or goat cheese

Recipe:

1. Heat a large cast iron skillet over medium high heat for 4 minutes, then add the olive oil.
2. Once oil is hot and shining, swirl to coat the pan and add your halved Brussels sprouts, shaking the skillet and prodding them slightly to keep as many as possible cut-side down.
3. Let sit for 5 to 8 minutes until a dark caramelized sear develops.
4. Stir in salt and pepper, then continue to stir every few minutes until sprouts are browned all over and tender inside (should take around 6 to 8 minutes).
5. Remove from the heat and stir in your vinegar or lemon juice, plus the optional pine nuts or almonds, stirring often so they toast evenly and don’t burn.
6. Transfer to a serving plate and sprinkle with optional fresh herbs or cheese.

How to cook Brussels sprouts in the air fryer

Crisping some succulent Brussels sprouts is quick, easy, and effortless with an air fryer at your disposal, and once more a tasty team of optional toppings can bring added flavor, color, and texture to the party.

Ingredients:

• 1 lb. (450g) of Brussels sprouts
• 2 teaspoons of extra virgin olive oil
• ¼ teaspoon of kosher salt
• ¼ teaspoon of black pepper
• 3 cloves of thinly sliced garlic

Optional toppings:

• 1 tablespoon of balsamic glaze or reduced balsamic vinegar
• Drizzle of pomegranate molasses
• 2 teaspoons of pure maple syrup
• 3 tablespoons of freshly grated BelGioioso Parmesan

Recipe:

1. Trim the ends from your Brussels sprouts, remove any brown outer leaves, then cut in half from stem to end.
2. (Optional, for more tender sprouts) Place Brussels sprouts in a large bowl, fill with warm tap water until covered, then leave for 10 minutes before draining and lightly patting dry.
3. Preheat your air fryer to 375°. This should take around 3 minutes of preheating, depending on the manufacturer’s instructions.
4. Add sprouts to a large mixing bowl, then drizzle with oil and sprinkle with salt and pepper before tossing to coat.
5. Add to your fryer basket and cook for 5 minutes.
6. Slide out the basket and toss the Brussels again to ensure even cooking, then cook for an additional 5 minutes.
7. Slide out the basket again, add the garlic cloves, and once more toss to coat.
8. Cook for 2 to 4 minutes, checking and shaking the basket often until Brussels sprouts are deeply crisp
9. Transfer to a serving bowl and stir in any optional toppings.

Take part in the Brussels sprouts revolution and enjoy these game-changing veggies

Just as the Fetch shopping rewards app helps you save on groceries, the Fetch team ensures you never miss out on peak season produce and the best ways to prepare it. And with Fetch Shop, ordering anything from groceries to getaways is that much easier while still earning you reward points! Download Fetch today to start getting rewarded for all your purchases.