Perfection Fresh (Aust)

Surprise - it's baby Brussels sprouts season

Australian-grown baby Brussels sprouts are finding new favour among adventurous home cooks inspired by the rise of reality television cooking programs and superstar celebrity chefs.

Sweet baby Brussels sprouts - specially bred for their size and unique flavour characteristics - are a stand-out among the baby vegies now in the foodie spotlight.

From the way they are prepared, to how they are cooked and presented, there are endless ways to showcase the flavour, texture and size of this delightful brassica.

In season now, tender baby Brussels sprouts have a mild, sweet cabbage flavour. There's also zero waste with these versatile buttons as the entire sprout is edible.

Convenient baby Brussels sprouts require very little preparation and can be cooked whole, cut or shredded.

Think of them as an ingredient to be used in tandem with other vegetables such as Broccolini® baby broccoli and Dutch carrots to realise their full potential.

Whole baby Brussels sprouts remain furled during cooking, steam within minutes and work well in salads or as sides.

Quarter and add to stir-fries, soups or casseroles or thinly slice across the grain and cook shredded sprouts with butter, olive oil, salt, pepper, chilli, bacon and toasted pecans.

From paddock to plate

Baby Brussels sprouts have the most spectacular and unusual growth habit of all brassicas.

As many as 50 buttons at a time grow clustered around stalks reaching up to a metre, with large, loose leaves billowing dramatically from the top.

Once every sprout reaches exactly 25mm in diameter, the stalks are harvested. Each individual button is cut or twisted off the stalk, working from the more mature buds at the base upwards - when the nodules are tight and before the buds become over-blown.

Each sprout has layer upon layer of densely packed green outer leaves surrounding a paler green inner centre.

Baby Brussels sprouts are grown in Nairne, South Australia for Perfection Fresh.

Goodness plus

Baby Brussels sprouts have the same cancer-fighting potential as cabbage and other cruciferous vegetables such as broccoli and cauliflower because they contain nitrogen compounds called indoles and a significant amount of vitamin C which acts as an antioxidant.

They are also a source of folate (folic acid), potassium, vitamin K and beta-carotene and contain sinigrin, a gluosinate that European research has found may prevent colon cancer. One cup of cooked Brussels sprouts contains about 60 calories.

Seasonality

Look for baby Brussels sprouts between March and August. They are at their best between May and July.

Where to find them

Find baby Brussels sprouts in leading supermarkets and independent retail outlets across Australia.

Selecting and storing

When it comes to flavour, the smallest Baby Brussels sprouts are the tastiest. Look for compact, firm, bright green sprouts and densely packed fresh-looking leaves.

For best results, keep baby Brussels sprouts in the punnet they came in and place in the crisper for a few days. Use as soon as possible.

Try baby Brussels sprouts...

• Halved in a soup with beans, peas and carrots.
• Roasted whole with root vegetables such as carrots, parsnips or turnips.
• Baked whole in a cheesy white sauce.
• Steamed whole and sautéed with baby carrots and chestnuts.
• Steamed whole and seasoned with garlic and caraway.
• Halved and stir-fried with capsicum, onion, celery, carrots and noodles.