The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
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Also called spruiten, spruitkool.
In the Netherlands, Brussels sprouts are in season September to March, at their best in November, December and January. Brussels sprouts are in season now, in November, and this is the peak.
Sprouts are picked from September to March and, like kale, are better after frost.
Small, tight, bright green buttons. Sprouts on the stalk keep longer.
Vitamin C, vitamin K, folate and glucosinolates; among the brassicas with the most vitamin C per portion.
To get the most: Halve and roast, or steam five minutes; boiling them soft loses vitamin C and brings out the sulphur smell.
On our nutrient density chart, a normal serving of Brussels sprouts (150 g) gives 2 times a day's vitamin K and more than a day's vitamin C, counting what your body absorbs. That puts them in the top 10% of the 244 foods we scored.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Halve and roast at high heat until the outer leaves char, or shred raw with a sharp dressing.
Sprout tops, the leafy crown of the stalk, are sold by some growers and cook like spring greens. Outer leaves roast crisp.
12 producers in The Field Guide sell Brussels sprouts, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 167 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.