Use it up · Vegetables

Brussels sprouts

Have extra brussels sprouts? Here’s how to choose, store and prep brussels sprouts, plus 5 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Pick small, firm, bright green sprouts with tight leaves.

Best season: Fall and winter. Timing varies by region.

🧊 Storing it

Fridge: 3 to 5 days
Freezer: 12 months (blanch first)

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from Rutgers Cooperative Extension.

🔪 Prepping it

Trim the stem end and halve. Roast cut side down at 425°F until crisp and brown.

📊 Nutrition per 100 g

Brussels sprouts. 100 g is about 3 1/2 ounces.

Calories	43 kcal	2%
Protein	3.4 g	7%
Total fat	0.3 g	0%
Saturated fat	0.1 g	0%
Total carbohydrate	8.9 g	3%
Dietary fiber	3.8 g	14%
Total sugars	2.2 g
Sodium	25 mg	1%
Calcium	42 mg	3%
Iron	1.4 mg	8%
Potassium	389 mg	8%

% Daily Value for adults (FDA). From USDA FoodData Central 170383 (SR Legacy).

🍽 Recipes that use it up

5 recipes, the ones that use the most brussels sprouts first.

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.