Currently not in season

Brussels Sprouts in the Thermomix®

We have matched 3 English Thermomix® recipes with brussels sprouts. Here is the season window, buying advice and the best MixMyDay recipe links.

Seasonal calendar by month

When are brussels sprouts in season?

In season across Europe from October to February, milder and sweeter after the first frost.

Outdoor crop: fresh European harvest. Protected crop: greenhouse or covered cultivation. Stored: European harvest kept in storage.

Buying and storing brussels sprouts

Brussels sprouts grow as tiny cabbage heads along a long stalk and are closely related to white cabbage. You will find them either still on the stalk or already picked. Look for firmly closed, bright green sprouts with no yellow outer leaves and no brown discolouration at the base. The smaller the sprouts, the more tender and mild they are. Large sprouts that have already started to open can taste floury and bitter.

Kept unwashed in a plastic bag in the vegetable drawer of the fridge, Brussels sprouts stay fresh for about a week. To freeze them, blanch the trimmed sprouts for 3 to 4 minutes, refresh them in iced water and drain well. Frozen like this, they keep for up to 9 months.

Preparing brussels sprouts in the Thermomix®

In the Thermomix® we cook Brussels sprouts gently in the Varoma. Score a shallow cross into the base of each trimmed sprout so they cook evenly, then steam them for 15 to 20 minutes at Varoma temperature on speed 1. The result is sprouts with a slight bite that are neither mushy nor overly bitter. For our Brussels Sprout Soup we drop the cooked sprouts straight into the mixing bowl and blend them on speed 10 into a smooth cream.

You will find the Varoma tip explained in full in our Varoma guide.

The most common mistakes with brussels sprouts

Cooking them for too long. Overcooked Brussels sprouts turn mushy and develop a strong sulphurous smell. The ideal cooking time in boiling salted water is 6 to 8 minutes, or 15 to 20 minutes in the Varoma. They should still have a slight bite afterwards.
Skipping the cross cut at the base. Without a cross scored into the stalk end, the dense core cooks more slowly than the outer leaves. The result is soft on the outside and still hard in the middle. A shallow cross about 3 to 4 mm deep gives an even cooking time.
Choosing sprouts that are too large. Large, opened heads hold more bitter compounds and have a floury texture. If you want tender sprouts, go for small, firmly closed ones no more than 3 cm across.

Complete list

All 3 Thermomix® recipes with brussels sprouts

Brussels Sprouts as the main ingredient (3 recipes)

Goes well with brussels sprouts

These seasonal ingredients are in season at the same time, ideal for combining:

Brussels Sprouts in the monthly calendar:

FAQ

Good to know

When are Brussels sprouts in season?

Fresh European Brussels sprouts are available from October to March. From November onwards, once the plants have been touched by frost, the sprouts are especially mild and sweet.

How do you keep Brussels sprouts from turning bitter?

Small, fresh sprouts taste milder than large, opened ones. Sprouts harvested after the first frost also contain fewer bitter compounds. Above all, do not cook them for too long, or the bitter sulphurous flavour becomes stronger.

Can you freeze Brussels sprouts?

Yes. Blanch the trimmed sprouts for 3 to 4 minutes, refresh them straight away in iced water, drain and freeze in portions. Stored like this, they keep in the freezer for up to 9 months.

How can I tell if Brussels sprouts are fresh?

Fresh sprouts are firmly closed and bright green, with no yellow outer leaves and no brown patches at the base. Sprouts bought still on the stalk keep longer than ones that have already been picked.

How many Thermomix® recipes with brussels sprouts are there?

There are currently 3 recipes in our collection. You will find them above, sorted by main ingredient and supporting ingredient.