Cavolini di Bruxelles

Taste

Small, compact cabbages with a sweet, slightly bitter taste, sweeter after the first frosts.

Growing

They are grown in fields and harvested in autumn, with a peak from September to November. They are available from September to January.

Pairings

Fry them with bacon, roast them in the oven or pair them with chestnuts.

Frequently asked questions

When is Cavolini di Bruxelles in season in Switzerland?

Peak season is from September to November. In Switzerland it is available January, September, October, November and December.

Brussels sprouts: how to choose?

Pick heavy, compact pieces with fresh leaves and no dark spots.

Brussels sprouts: how to store?

In the fridge vegetable drawer, whole and unwashed.

Brussels sprouts: how to cook?

Braised, steamed, roasted or in soup; don’t overcook it, to keep flavour and texture.

Seasonal recipes

• Seitan with Brussels Sprouts, Ginger and Orange
• Warm panzanella with Brussels sprouts and white beans
• Spelt and red lentil pilaf with roasted Brussels sprouts
• Penne with Brussels sprouts and white beans
• Sheet-pan chickpeas, potatoes and Brussels sprouts
• Stir-fried rice with kidney beans and Brussels sprouts
• Seitan pizzaiola with Brussels sprouts
• Red bean balls with roasted Brussels sprouts
• Beef strips with oyster mushrooms and Brussels sprouts
• Ginger roast pork with Brussels sprouts
• Roasted Brussels sprouts with persimmon and chicory
• Roast pork loin with king oyster mushrooms, sprouts and rice