Brussels Sprouts

Brussel Sprout Plant Brussels sprouts are a close relative of cabbage, broccoli, and cauliflower, but slower growing. The best success in Kansas is to grow the “sprouts” — small heads that grow along the stem and resemble small cabbage heads — in the fall season by planting in early July. The sprouts are produced in the leaf axils, starting at the base of the stem and working upward. Sprouts improve in quality and grow best during cool or even lightly frosty weather. Brussels sprouts require a long growing period, though newer hybrids have greatly reduced this requirement. In all but the most northern states, summers are usually too warm for completely satisfactory production from spring plantings. Plants set out in late spring to early summer grow satisfactorily and mature high-quality sprouts when the fall weather begins to cool.

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How to Grow

Select early maturing varieties to maximize the potential for a good yield before frost. Heat tolerance and large sprout size are also desirable characteristics. Start the seeds indoors in early to mid-June, for transplanting out into the garden in early to mid-July. Plant to allow 90 to 100 days before first frost. Set plants about 18 to 24 inches apart. If planting in rows, allow about 36 inches between rows. Plant 3-5 Brussels sprouts per person for fresh use and additional 5-7 plants for storage, canning or freezing. Expect 5-8 lbs. per 10 feet of row.

Sunlight: Brussels Sprouts prefer a sunny location with some protection from direct sun during the heat of the day in late summer.
Temperature: Brussels Sprouts prefer temperatures below 70 degrees and are best as a fall crop. They tolerate freezes very well and the taste is better in cooler weather.
Watering: Water Brussels sprouts deeply and infrequently while trying to maintain even soil moisture. About 1-2 inches of water are required per week. If possible use measures such as mulch, drip irrigation or soaker hoses to reduce the amount of water needed every week.
Soil and Fertilization: Brussels sprouts prefer fertile, well-drained soil rich in organic matter for best growth.Apply ½ cup per 10 feet of row of nitrogen-based fertilizer (21-0-0) at 4 and 8 weeks after transplanting or thinning to encourage vigorous plant growth. Avoid applying additional nitrogen after sprouts begin to form. High nitrogen levels cause loose sprouts and splitting to occur. Place the fertilizer 6 inches to the side of the plants and irrigate it into the soil.
Transplanting: Start seeds indoors 6-7 weeks before planting them outside. Once plants have several true leaves slowly start acclimating them to the outdoor conditions for a couple weeks prior to planting.
Pests and Diseases: Cabbage worms and other insects are some of the biggest pests of Brussels sprouts. The easiest way to prevent these insect issues is to use floating row covers over the top of the plants to exclude the pests. Over-fertilization of plants can increase the severity of aphid infestations. Poor sprout development or flavor due to heat or inconsistent moisture is another problem. Try to maintain a consistent soil moisture with mulch and water through the summer.

Harvest and Storage

Snap or cut the sprouts from the stem when they are 1 to 1½ inches in diameter and are firm and compact. Sprouts near the bottom of the plant develop first. More sprouts will develop on the stem above. For more uniform sprout development along the whole stem, remove the growing point at the top of the plant when the lower sprouts begin to form (usually mid-late August). Sprouts can be harvested by breaking or cutting them off the stem. Brussels sprouts can be stored for 2-6 months at 32°F and 95% relative humidity. Avoid storing Brussels sprouts with apples, pears, or other ethylene producing fruits as bitter flavors will develop. Mature stalks can be left in the garden well into the autumn. Exposure to cool to cold temperatures improves sweetness and flavor. Brussel sprouts can be frozen or pickled to preserve them longer.

Recipes

Brussels sprouts are a healthy choice. They are a good source of riboflavin, iron and magnesium. Sprouts also supply dietary fiber and vitamins. Pick firm sprouts that are bright green in color. Fresh sprouts will need to be kept in refrigeration to prevent the leaves from turning yellow. Choose young sprouts as old sprouts have a strong, cabbage‐like odor. Avoid wilted and blemished sprouts and those with yellow leaves. Brussels sprouts can be cooked in a variety of ways including boiling, microwaving, baking, roasting, and steaming.

Cleaning and Preparing: Wash and remove wilted outer leaves. Trim stem ends to be flush with the bottom. Cut a small “x” in the base with a sharp knife. This helps the sprout to cook more quickly and evenly.

Maple Roasted Veggie Hash

Ingredients	Directions
2 large sweet potatoes, diced 1 small onion, sliced 2 cups Brussels sprouts, thinly sliced 6 turkey sausage links, fully-cooked, sliced 2 tablespoons maple syrup Salt and pepper to taste	Preheat oven to 425 F. Microwave sweet potatoes in a bowl for 2 minutes, stir and then microwave for an additional 2 minutes. Add onions, Brussels sprouts, sausage and syrup to the bowl and stir to combine. Pour mixture onto foil-lined baking sheet. Bake for 20 minutes or until vegetables are tender.

Recipe source: North Dakota State University Extension

Brussels Sprouts with Mushroom Sauce

Ingredients

Directions

2 cups Brussels sprouts (or broccoli, cabbage, kale, collards, or turnips)
1/2 cup low-sodium chicken broth
1 tsp lemon juice
1 tsp spicy brown mustard
1/2 tsp dried thyme
1/2 cup mushrooms, any variety (sliced)

Trim Brussels sprouts and cut them in half.
Steam them on the stove top until tender (about 6 to 10 minutes). If do not have a steamer basket, you can microwave them in a microwave-safe bowl with some water on high for 3 to 4 minutes.
Meanwhile, bring the chicken broth to a boil in a large nonstick pot.
Add the lemon juice, mustard, and thyme. Then, stir in the mushrooms.
Boil uncovered until the broth is reduced by half (about 5 to 8 minutes).
Add the Brussels sprouts (or other cooked vegetable).
Toss well to coat with the sauce.

Recipe source: Purdue University Extension

Brussels Sprout and Pear Salad

Ingredients

Directions

2 Tbs olive oil
1 Tbs apple cider vinegar
2 tsp Dijon mustard
1/4 tsp pepper
Cooking spray
10 ounces fresh Brussels sprouts, shredded
1 pear, sliced
1/3 cup dried cranberries

For the dressing, whisk together olive oil, vinegar, mustard, and pepper until the dressing becomes light and almost creamy.
Spray skillet with cooking spray and heat over medium heat.
Add Brussels sprouts and sauté until soft, but still bright green (about 5 minutes). Transfer mixture to bowl.
Add pear and cranberries to wilted Brussels sprouts.
Drizzle dressing over salad and toss to combine.

Recipe source: Alablama A&M and Auburn University Extension