Brussels Sprouts Nutrition & Uses
Brussels sprouts are compact brassica buds with a dense texture and a savory, slightly nutty flavor when cooked. In US kitchens they are commonly roasted, sauteed, shaved raw, or added to skillet and holiday side dishes.
Nutritional profile
According to USDA FoodData Central, Brussels sprouts are low in calories, high in water, and provide fiber with small amounts of protein. They contain vitamin C, vitamin K, folate, and potassium.
In the kitchen
Brussels sprouts can be roasted until browned, sauteed, steamed, braised, or thinly sliced for salads and slaws. They are popular with bacon, mustard glazes, balsamic vinegar, Parmesan, and maple-based pan sauces.
Choosing & preparing
Choose sprouts that are firm, compact, and bright green, with tight leaves. Smaller sprouts are often more tender, and avoid any that are yellowing, puffy, or loose-leafed.
Flavor pairings
Brussels sprouts pair well with bacon, pancetta, garlic, mustard, lemon, balsamic vinegar, pecans, apples, Parmesan, brown butter, and chile flakes. They also go well with roast chicken and pork.
Tips
Trim the stem end and remove any damaged outer leaves before cooking. For faster, more even roasting, halve larger sprouts through the stem.
General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.