Shopping, Selecting and Storing Brussels Sprouts

Like cabbage and other members of the cabbage family, Brussels sprouts are a cold weather crop, so they are in season in the fall and early winter. That would be the time to look for them at your local farmers’ market! Otherwise, Brussels sprouts are available at most grocery stores year-round. Very fresh produce tends to have less sinigrin and gluconapin (the compounds responsible for the bitter taste of boiled Brussels), so buying in season and locally means the best Brussels sprouts!

When choosing Brussels sprouts, look for bright green heads that are firm with tightly packed leaves. Smaller Brussels sprouts are usually more tender and sweeter than larger ones. Avoid sprouts with withered or yellow leaves or black spots. If you can find them, sprouts on the stalk will stay fresher for a longer period of time.

When storing Brussels sprouts, if on the stalk, store the entire stalk in the fridge. If loose, store in the fridge unwashed in an open container with a damp paper towel on top. Studies have shown that short-term storage at temperatures below 46°F (8ºC) helped maintain vitamin C concentration but this veggie tends to lose ‘sweetness’ over time which impacts their shelf life. Ultimately, it’s best to eat Brussels sprouts as soon as possible.

Before using whole Brussels sprouts in your favorite recipe, make sure to slice off the bottom end of each sprout and remove any wilted or discolored leaves. If you want to cut Brussels sprouts in half, be sure to cut down their length to keep the leaves intact through to their core. Wash them right before use.

If you’ve had your fill of fresh Brussels sprouts, you can freeze Brussels sprouts at home. Freezing Brussels sprouts is easy and helps preserve their flavor and nutrients. First, trim and wash the sprouts, removing any yellow or damaged outer leaves. Blanch them in boiling water—3 minutes for small sprouts, 4 minutes for medium, and 5 minutes for large—then transfer immediately into a bath of ice cold water to stop the cooking. Once cooled, drain well, spread on a baking sheet to freeze individually, and then store in air tight containers or freezer-safe zip-top bags for up to 12 months.

Alternatively, frozen Brussels sprouts are available year-round at the supermarket. (In fact, 80 to 85% of US production is for the frozen food market). This is a great option because these Brussels sprouts are typically picked at peak ripeness and frozen within 24 hours to minimize nutrient loss. However, keep in mind that frozen sprouts will have reduced levels of certain nutrients, for example vitamin C (though blanching before freezing has shown a protective effect). Having frozen options on hand makes for less time needed to cook Brussels sprouts and enjoy them in all your favorite Brussels sprouts recipes, whether that’s as part of a slaw, ‌sautéed with olive oil for a convenient and quick side-dish option, or enjoyed as air fryer Brussels sprouts!