Eat Brussels Sprouts Day Date in the current year: January 31, 2026

The Brussels sprout is a cultivar of Brassica oleracea, the wild cabbage plant, whose many cultivars sometimes don’t even look like the same plant. While wild cabbage is native to the Mediterranean region, Brussels sprouts were first cultivated in Northern Europe around the 13th century. However, some speculate that predecessors to the modern cultivar may have been cultivated in ancient Rome. The first written mention of Brussels sprouts dates to 1587.

Brussels sprouts are small, round vegetables that resemble miniature cabbages. Each sprout grows along the thick central stalk of the plant and typically ranges from 1 to 2 inches in diameter. Each stalk can produce two to three pounds of sprouts. Regular Brussels sprouts are green, but purple cultivars have been developed through hybridization with purple cabbage.

Raw Brussels sprouts have a slightly bitter, nutty flavor. Younger or smaller sprouts tend to be sweeter and less bitter, while larger, older sprouts can be more pungent. When cooked properly, Brussels sprouts develop a complex, slightly sweet flavor that varies depending on the cooking method. However, overcooked Brussels sprouts become too soft and develop a strong, pungent flavor and odor.

There are many ways to cook Brussels sprouts: boiling, steaming, sautéing, braising, stir-frying, air-frying, grilling, or roasting. They can also be eaten raw, usually in salads. When eaten raw, Brussels sprouts are usually sliced thinly or slightly blanched to reduce their bitter taste and make them easier to chew. Interestingly, some people find raw Brussels sprouts to be more bitter than others do. This is thought to be linked to a specific gene that regulates bitter taste receptors.

There is no single right way to cook Brussels sprouts; different people prefer different methods depending on their preferred texture and flavor. However, there is one right way to celebrate Eat Brussels Sprouts Day – by eating Brussels sprouts! If you’ve never cooked Brussels sprouts before, we suggest roasting them because this method is easy and reduces bitterness while enhancing sweetness and nuttiness.

Cut the Brussels sprouts in half lengthwise (small sprouts can be left whole), toss them with olive oil, salt, and pepper, and bake them on a parchment-lined baking sheet until golden brown. Roasting caramelizes the outer leaves while keeping the inside tender, resulting in Brussels sprouts that are crispy on the outside and soft on the inside. Air-frying will have a similar effect.

If you prefer a softer texture and milder flavor, you can steam Brussels sprouts. Steaming also helps preserve nutrients, such as vitamins C and K, which Brussels sprouts are rich in. Just be careful not to overcook them, as oversteaming can make them pungent and watery. Steamed Brussels sprouts are typically served with salt and a little butter or olive oil, but you can also add pepper, grated cheese, mustard, or vinegar.