Brussels Sprouts

Brussels sprouts, when cooked until soft, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Brussels sprouts are brassicas—a diverse plant family derived from wild cabbages in the Mediterranean region. So, what’s the deal with its name in English? Ancient migration and trade led to cabbage varieties that thrived in cooler climates, like the farmlands near Brussels, where “spruitjes” have been widely grown since the 13th century. With trade across the North Sea, the tiny sprouts took on the name of the Belgian capital where they grew. Brussels sprouts can taste bitter, although recent agricultural innovation has led to new varieties that minimize those harsher flavors. These offer a nuttier, sweeter taste that appeals to many taste buds—perhaps why this once-maligned vegetable has become a go-to ingredient for many.

Yes. Brussels sprouts are loaded with fiber, folate, B vitamins, potassium, and vitamin K. Brussels sprouts also provide some vitamin E, choline, iron, and zinc. That’s not all—they provide pretty much every other nutrient babies need to thrive, including calcium, vitamin A, and carotenoids (beta-carotene, lutein, and zeaxanthin), vitamin C, and magnesium. Plus, these “mini cabbages” are packed with phytonutrients that help protect human cells, support the immune system, and fight against cancer. Lastly, they also contain a dash of alpha-linolenic acid (ALA) omega-3 fatty acids, which aid in healthy brain development.

★Tip: Minimize exposure to pesticides by washing brussels sprouts thoroughly before cooking. Pesticide use on cruciferous vegetables is common, and brussels sprouts are no exception.

Yes, very small sprouts are a choking risk because of their round shape and firm texture. To minimize the risk, cook brussels sprouts until soft and cut into quarters, so they are no longer round. Note that individual leaves can stick to baby’s tongue or the roof of their mouth and cause some harmless gagging. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to brussels sprouts are rare, but possible. Individuals who are allergic or sensitive to other members of the cruciferous family, such as mustard greens and cauliflower, may also be sensitive to brussels sprouts. People who are allergic to mugwort may be allergic to brussels sprouts or experience Oral Allergy Syndrome (also known as pollen-food allergy). Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Use brussels sprouts in salads, slaws, and stir-fries. When shredded (cooked or raw) brussels sprouts work well in egg dishes, fried rice, noodles and pasta, soups, stews, tacos, and almost any recipe that calls for shredded cabbage. If you find brussels sprouts taste too bitter, use hearty fats like butter, olive oil, or peanut oil when preparing them. You can also balance the bitterness by serving brussels sprouts with foods rich in fat, like avocado, cheese, or nuts. How you cook brussels sprouts also makes a difference. Blasting them with high heat (frying, grilling, roasting, sautéing) mellows the bitterness by enhancing the sprouts’ nutty, sweet flavors. Alternatively, cooking brussels sprouts in water (boiling, steaming) leaches bitterness from the greens, resulting in a mellower flavor.