If you’ve ever grown Brussels sprouts in your garden, you know they are prolific producers. Even a few plants can yield pounds and pounds of sprouts. It’s great to have such a bountiful harvest, but what do you do when you have too many Brussels sprouts?
Why do I have so many Brussels sprouts?
Brussels sprouts grow on long stalks, with sprouts clustering around the base of each leaf stem. Each stalk can produce over 1 pound of sprouts. Just a few plants can produce several pounds. Here are some reasons you might end up with more sprouts than you know what to do with:
- You planted too many Brussels sprout plants in your garden.
- It was an exceptionally good growing year and your plants were extra productive.
- You couldn’t keep up with harvesting them before the sprouts started to loosen and fall off the stalks.
- You went away on vacation and came back to overgrown plants.
What are some options for dealing with too many sprouts?
Don’t let those extra Brussels sprouts go to waste! Here are some ideas for handling a big harvest:
Eat them fresh
Brussels sprouts taste best when freshly picked. Try to use up as many as you can by:
- Eating Brussels sprouts multiple times per week in side dishes, salads, stir fries, etc.
- Shredding them raw for slaws and sandwiches.
- Roasting them in the oven with olive oil, salt, and pepper for a simple side dish.
Preserve them
Put your bounty to good use by preserving Brussels sprouts:
- Freeze them – Blanch sprouts briefly in boiling water, then cool, dry, and seal in freezer bags. They’ll keep for up to a year.
- Pickle them – Pack raw sprouts into jars with hot vinegar and seasonings for a tangy treat.
- Dry them – Use a food dehydrator or oven to dry sliced Brussels sprouts until crispy. Rehydrate later in soups and stews.
- Can them – Blanch sprouts, pack into jars, cover with hot broth, and process in a water bath canner.
Give them away
Share the wealth! Brussels sprouts are a nutritious, delicious vegetable.
- Offer extras to friends and family.
- Donate to a food pantry.
What are some recipes for using up a lot of Brussels sprouts?
Once you’ve eaten your fill of simply prepared sprouts, try some of these tasty recipe ideas that use up pounds of Brussels sprouts at a time:
Brussels sprout slaw
Thinly slice 1 pound (about 5 cups) of Brussels sprouts and toss with:
- 1 cup shredded red cabbage
- 1/4 cup shredded carrot
- 1/3 cup sliced almonds
- Dressing made with:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Let marinate in the fridge for at least 30 minutes before serving. Garnish with extra almonds.
Roasted Brussels sprout and potato hash
Ingredients:
- 1 1/2 pounds Brussels sprouts, trimmed and quartered
- 1 pound potatoes, diced (about 3 cups)
- 1 onion, diced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F.
- In a large bowl, toss Brussels sprouts, potatoes, and onion with 2 tablespoons olive oil until coated.
- Spread mixture on a rimmed baking sheet.
- Roast for 35 minutes, stirring once halfway, until sprouts are caramelized.
- Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium heat. Add garlic and thyme and cook for 1 minute.
- Scrape garlic oil over the roasted vegetables. Toss to coat.
- Season with salt and pepper. Serve warm.
Creamy pasta with Brussels sprouts
Ingredients:
- 1 pound pasta (such as penne or farfalle)
- 2 tablespoons butter
- 3 shallots, diced
- 2 pounds Brussels sprouts, trimmed and thinly sliced
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- In a large skillet, melt butter over medium heat. Add shallots and cook for 2 minutes until softened.
- Add Brussels sprouts and broth. Cover and cook for 5 minutes until sprouts are bright green.
- Uncover skillet and continue cooking for 3-5 minutes until sprouts are just tender.
- Stir in heavy cream and Parmesan. Cook for 2 minutes until sauce thickens slightly.
- Add cooked pasta and reserved pasta water. Toss to coat. Season with salt and pepper.
- Garnish with extra Parmesan before serving.
Brussels sprout and sausage breakfast hash
Ingredients:
- 1 pound bulk breakfast sausage
- 2 pounds Brussels sprouts, trimmed and sliced
- 1 onion, diced
- 3 russet potatoes, diced (about 3 cups)
- 4 eggs
- Salt, pepper, and other seasonings of choice
Instructions:
- In a large skillet over medium heat, cook and crumble sausage until no longer pink, about 5 minutes. Drain excess fat.
- Add Brussels sprouts, onion, and potatoes to skillet. Season with salt and pepper. Cook uncovered for 15 minutes, stirring occasionally, until sprouts are caramelized.
- Make 4 wells in the hash and crack an egg into each. Season eggs with salt, pepper, and any other desired seasonings.
- Cook covered for 5-8 minutes, until egg whites are set but yolks are still runny.
- Divide hash between plates and serve eggs on top. Enjoy!
Brussels sprout gratin
Ingredients:
- 2 pounds Brussels sprouts, trimmed and thinly sliced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/2 cup grated Gruyere cheese
- 1/2 cup breadcrumbs
- 2 tablespoons Parmesan cheese
Instructions:
- Preheat oven to 375°F.
- Bring a pot of salted water to boil. Add Brussels sprouts and cook for 5 minutes until bright green. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes.
- Whisking constantly, slowly pour in milk. Bring to a simmer and cook for 5 minutes until thickened.
- Remove pan from heat. Mix in Gruyere cheese until melted. Season sauce with salt and pepper.
- Add blanched sprouts to cheese sauce and mix well to coat.
- Pour into a 3-quart baking dish. Top with breadcrumbs and Parmesan.
- Bake for 20 minutes until browned and bubbly. Let stand 5 minutes before serving.
How long do Brussels sprouts last in the fridge?
Fresh Brussels sprouts will keep for 1-2 weeks when refrigerated in a plastic bag. Trim the stem ends and remove any yellow or wilted outer leaves before storing.
To maximize freshness, sprouts can be blanched and frozen for longer storage. They will keep for up to one year in the freezer.
Conclusion
A bountiful Brussels sprout harvest is a good problem to have! With proper storage and a little creativity in the kitchen, you can enjoy the fruits of your garden labor for months to come. Roasting, sautéing, shredding, and simmering fresh sprouts into all sorts of delicious dishes is a great way to savor the flavor and nutrition of this hearty veggie.