Brussels Sprouts



Brussels Sprouts can keep for up to 2 weeks in the refrigerator.  Loosely wrap them in paper towel and place inside a plastic bag and store them in the refrigerator crisper.


They excellent source of Vitamin C, a good source of folacin and a source of Vitamin A, potassium and fibre. One serving (1/2 cup cooked) contains 32 calories.

Varieties we grow:


Red Bull (purple!)


The vegetable may have been given its name from the fact it was sold in Brussels' markets in the 1200's. But it didn't become popular on until much later.  By the late 18th century, it was being cultivated in England and France. The third president of the United States, Thomas Jefferson, introduced Brussels sprouts to North America in 1812.


Thoroughly soak in cold water and drain before using. Remove any discoloured or damaged outer leaves and trim stem ends. Scoring lightly with an "X" will promote even cooking. 

They may be steamed, boiled, microwaved or stir-fried. Don't cook too long - it's important to stop the cooking process before you can detect a sulphurous smell.

You can also cream them, serve with melted butter and splash of lemon juice, or enhance with almonds, buttered bread crumbs or a cheese sauce.

Combining Brussels sprouts with chestnuts alongside turkey is a holiday favourite in England.

Brussels sprouts can also be included in vegetable soups, stir-fry and, grated raw, in salads.

Roasted Brussels Sprouts

Breaded Brussels Sprouts

Caramelized Brussels Sprouts with Pistachios

Brussels Sprouts with Vinegar-Glazed Red Onions

Roasted Brussels Sprouts With Grapes and Walnuts