Safe from 6 months. Brussels sprouts provide vitamin C (a single sprout has nearly a day's worth), vitamin K, folate, and fiber. They also contain glucosinolates, compounds linked to immune function. Roasting improves their flavor and reduces bitterness.
Raw Brussels sprouts are dense and sharply bitter with a pungent sulfurous edge. Roasting at high heat caramelizes the cut surfaces into a sweet, nutty, slightly crispy layer while the interior becomes tender and mild. They pair naturally with butter, lemon, parmesan, apple, bacon (for adults), and balsamic vinegar.
Roast until very soft or steam until leaves separate and are tender. Halve or quarter and make sure fully soft. Sweetens considerably when roasted.
Halved roasted sprouts or small pieces. Great as finger food.
Roasted whole, shredded in salads, or halved and pan-fried.
Ingredients
Steps
Roasting is essential here: steamed Brussels sprouts are mushier and more bitter. The caramelized cut side is where all the flavor is.
Garden notes
Sweeter after frost. Long growing season - start early. Worth the wait for fall harvest.
Start indoors in summer for a fall or early winter harvest - needs 80-100 days.
Harvest for baby
Steam or roast until very soft. Halved sprouts are a good size for babies to hold.
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Add Brussels Sprouts to my garden