Winter is prime time for Brussels sprouts in Australia, with the peak season running from June to August. Grown in cooler climates such as the Southern Highlands, Tasmania and parts of Victoria, these mini-cabbage lookalikes thrive in frostier conditions, which help develop their natural sweetness and mellow out their bitter edge.
Selecting the Best Sprouts
When shopping for Brussels sprouts, look for small to medium-sized sprouts with tight, compact heads. The smaller the sprout, the sweeter and more tender it tends to be. Avoid those with yellowing, wilting or blemished leaves, as these are signs of age or poor storage.
A vibrant green colour and a firm feel when gently squeezed are your best indicators of freshness. Whether sold loose or still on the stalk, fresher is always better.
Storage and Freezing Tips
Brussels sprouts are best stored unwashed in the crisper drawer of your fridge in a breathable bag or container. They’ll keep well for up to a week, but their flavour is best within the first few days of purchase.
To extend their shelf life even further, consider freezing. Simply wash, trim the ends and blanch the sprouts in boiling water for 3-5 minutes. Drain, cool in ice water, dry thoroughly and pack into airtight freezer-safe containers. Frozen sprouts can be kept for up to 12 months and are best roasted, sautéed or steamed straight from frozen.
Health Benefits
Brussels sprouts pack a serious nutritional punch. They're high in fibre, which supports digestive health and helps regulate blood sugar. Rich in vitamins C and K, they contribute to immune support and bone health respectively.
They’re also a good source of folate, manganese and antioxidants, including kaempferol – a compound believed to have anti-inflammatory and heart-protective properties. Their high glucosinolate content – the same compounds found in broccoli and kale – may help protect cells from DNA damage and play a role in cancer prevention.
Brussels sprouts are also low in kilojoules and carbohydrates, making them a great addition to weight-conscious and low-GI diets.
Whether shredded into salads, caramelised in the pan or roasted with garlic and pancetta, these tiny green orbs prove that cold-weather produce can be both comforting and incredibly good for you.
This Winter, embrace Brussels sprouts at their seasonal best – your body (and taste buds) will thank you. Here are three ways to put sprouts on the family dinner plate this week:
For a dinner the whole family will enjoy, try these Porterhouse steaks with butter-braised Brussels sprouts. Ready in 30 minutes, it's quick to make and full of rich delicious flavour.
Coated in Cajun seasoning, this baked spiced chicken is full of mouth-watering flavour. The weeknight-friendly recipe is light on your hip pocket, too.
Tender Brussels sprouts are always a great choice for making slaw, but you can swap them for green cabbage if you have some in the fridge.
This easy salmon recipe makes the perfect main for your next dinner party. Packed with lemon and crispy chorizo, it's the perfect balance of tangy and smoky flavours.
