Buying and Harvesting a Stalk of Brussels Sprouts

Brussels01 — Whole stalk of Brussels sprouts.

Stalk of Brussels Sprouts

I’m a huge fan of Brussels sprouts. They look like miniature cabbages, but if cooked correctly, have a nice, slightly sweet, and nutty taste. Unfortunately, many people overcook Brussels sprouts, by boiling them to death, and then they take on a nasty, bitter cabbage flavor. My favorite way to prepare them is to oven roast them with a bit of olive oil, salt and pepper, and sometimes even a light sprinkle of nutmeg.

Brussels04 — Every so often I can find stalks of Brussels sprouts at a local, year-round green market.

Fresh Brussels Sprouts

I was pleased to find a display of full stalks of Brussels sprouts at Bender’s Farm Fresh Market in Boynton Beach, Florida. I added a stalk to my shopping cart and got a few stares and questions as I finished my shopping. I guess it’s not every day you see Brussels sprouts on the stalk for sale.

I knew this was how they grew, but it’s the first time I’ve seen them live and in person. I’ve tried growing them at home but never had much luck. It just might be too hot and humid to grow them in SE FL.

The stalk of Brussel sprouts ready for harvest.

Harvest and Store Your Brussels Sprouts

I took a few pictures of the Brussels sprouts, on the stalk, before removing the individual sprouts to store in the refrigerator. Brussels sprouts on the stalk are much fresher and juicier than buying a package of frozen sprouts. And, when I’ve purchased packages of fresh Brussels sprouts in the produce section, they are always a bit dried out. I recommend cooking up the Brussels sprouts within a few days, to use them while they are still nice and fresh.

Brussels03 — Twist and snap off the base of each individual brussel sprout to remove it from the main stem.

Oven Roasting Brussels Sprouts

Here is my favorite method for cooking these mini-cabbages. Oven roasting Brussels sprouts gets them nice and tender on the inside and slightly crispy brown on the outside.

Pre-heat your oven to 375 degrees
Cut large sprouts into quarters, medium sprouts in half and leave small sprouts whole
Add the sprouts to a large bowl
Toss with a bit of olive oil until they are just coated, not dripping, with oil
The key to crispy sprouts is to add them in a single layer to a large baking sheet. If you are trying to cook a lot of sprouts, say for Thanksgiving, it’s better to use 2 pans.
Sprinkle the sprouts with a bit of salt and pepper if desired
Place the pan in the oven and bake for 30 minutes
Stir the sprouts and bake for another 15 minutes
Cooking time may vary depending on the size of your sprouts
The goal is to have the sprouts cooked through and be nice and brown and crispy on the outside
To serve, add to a large bowl and enjoy!
I sometimes like to toss my Brussels sprouts with a bit of lemon juice or balsamic vinegar
Instead of salt and pepper, try substituting a bit of grated Parmesan cheese.

Brussels06 — I harvested 75 sprouts from the stalk, which is more than enough to make a couple of dishes featuring Brussels sprouts.

Brussels Sprouts Recipes

I will post up more recipes for cooking Brussels sprouts, on future Creative Cottage posts. One of the recipes I’m working on is for Brussels sprouts and parsnips casserole, which was one of the side dishes I made as part of my last Thanksgiving Day menu. Delicious veggie goodness for everyone!