Brussel Sprouts

Discover quick & easy tips to this autumn favourite

Cut & clean
Wash sprouts well and trim ends.

savoury side dishes & sauces
Slice boiled Brussel sprouts into tomato sauce or serve as a side dish covered with a dash of butter or your favourite cheese sauce.

Power food
Brussel sprouts are an excellent source of vitamin C and a good source of folic acid and vitamin A.

Quick & easy recipe
Drop sprouts into boiling, salted water and cook until tender. Drain well and toss with a little olive oil, crushed walnuts, salt, and pepper.


Preparation, uses, and tips

Wash sprouts well, and trim the ends. Drop them into boiling, salted water and cook until tender. Drain well and toss with a little olive oil, crushed walnuts, and black pepper. They are also good in a savoury tomato sauce.

Buying and storing tips

Brussel sprouts are available from late August through March. Look for small, compact sprouts with bright green leaves free of blemishes and yellowing. Store them tightly wrapped in the refrigerator for up to three days.

Varieties

Brussel sprouts are in the family of cruciferous vegetables.

Nutrition Highlights

Brussel sprouts (raw), 1 cup (88g)
Calories: 38
Protein: 3g
Carbohydrate: 8g
Total Fat: 0g
Fiber: 3g
*Excellent source of: Vitamin C (75mg)
*Good source of: Folic acid (54mcg), Manganese (0.30mg), Potassium (342.32mg), Vitamin A (663.52IU), and Vitamin B6 (0.19mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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