Brussels sprouts · Ingredient encyclopedia
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Ingredient encyclopedia

Brussels sprouts

These cabbage-family buds are closely associated with Belgian vegetable growing.

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Crispy Honey-Mustard Brussels Sprouts (Air Fryer)
From our recipe: Crispy Honey-Mustard Brussels Sprouts (Air Fryer)

US season & availability

US seasonal focus: fall and winter; local harvest varies with climate.

How to choose

Look for tight green heads with no yellow, loose leaves.

How to store

Refrigerate uncut vegetables in the produce drawer; keep cut pieces covered and cold.

Prep with confidence

Trim dry stem ends and halve through the core; roast cut-side down for browning.

Nutrition reference · per 100 g

Food form in this reference: Raw edible portion

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Fiber
3.8 g
Carbohydrate
8.95 g
Energy
43 kcal
Protein
3.38 g
Sodium
25 mg
Fat
0.3 g
More reported vitamins & minerals
Vitamin A (RAE)
38 µg RAE
Iron
1.4 mg
Vitamin C
85 mg
Calcium
42 mg
Potassium
389 mg

USDA reference food (original record): Brussels sprouts, raw
USDA FoodData Central · SR Legacy · FDC ID 170383 · 100 g

Sources & editorial method →

Cook it tonight

Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

Put a table together

A slow Sunday, an autumn table

Sweet mustard and roasted vegetables bring warmth; lemony beans and almonds add crunch. Apple and cinnamon finish the meal without another rich sauce.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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