Brussels Sprouts are the July Harvest of the Month

This month’s Harvest is a cruciferous vegetable originally from the Mediterranean region. This month we celebrate Brussels sprouts. Brussels sprouts grow as tiny green bulbs on a stalk and closely resemble tiny cabbages. 

During the month of July, you may find Brussels sprouts used more abundantly in a variety of recipes from our cafeterias.

Did You Know?

  • Brussels Sprouts are the national vegetable of Great Britain
  • The United States produces 70 million pounds of Brussels sprouts each year
  • Brussels sprouts are named after the city Brussels in Belgium

Try These Delicious Recipes

Brussels Sprouts Chips
Brussels Sprouts Salad
Roasted Spicy Brussels Sprouts

How to Buy, Store & Prepare: Brussels sprouts can be bought both fresh and frozen. When buying fresh Brussels sprouts look for those without extensive browning and that have crisp green leaves. Brussels sprouts should be stored in a container that allows for air to flow and can remain fresh in the refrigerator for about five days.

Making it Kid-Friendly: Classically, kids don’t tend to love Brussels sprouts, but there are several ways we can prepare them to make them more palatable. Kids don’t always like steamed or microwaved Brussels sprouts as the texture becomes very soft. Consider trying preparation methods that create crisp, crunchy sprouts such as baking or air frying.

Nutrition and Health Benefits: Brussels sprouts, like most green vegetables, are high in vitamin K. Vitamin K is an essential nutrient needed to help our blood clot if we have been injured. For most people, boosting their vitamin K intake could be very beneficial. However, in those with blood clotting disorders or those who take the medication Coumadin, they should speak with a Registered Dietitian about the appropriate amount of vitamin K for them.

Calories: 38Calcium: 37mg
Total Fat: 0gProtein: 3g
Total Carbohydrate: 8gPotassium: 342mg
Phosphorus: 61mgVitamin C: 75mg
Fiber: 3gMagnesium: 20mg