Brussels sprouts, once overcooked and overlooked, are now making a comeback as Australia’s cheapest vegetable

Most Australians don’t eat enough vegetables, but a surprising trend is emerging: more and more people are reaching for a bag of sprouts at the checkout.

Brussels sprouts were often considered a horrible thing to be served as a side dish at grandma’s, but new research shows Australians are falling in love with the humble Brussels sprout again.

“We have seen massive growth in this category – up 53 percent in the last 12 months,” said Anthony Kachenko, General Manager of Manufacturing and Sustainability Research and Development at Hort Innovation Australia.

“At a time when we all know we need to eat more vegetables, Brussels sprouts are one of those versatile crops – you can roast them or eat them raw.”

Eat your greens

About 95 percent of Australians do not consume the recommended minimum amount of five portions of fruit and vegetables per day.

If you’re one of the people responsible for the upward trend in Brussels sprouts, nutritionists say you’re doing something fantastic for your body.

“Brussels sprouts are very nutritious – they contain a lot of fibre, which is good for our gut health,” said dietitian and nutritionist Jemma O’Hanlon.

“It’s nice to see that Brussels sprout consumption is increasing.”

According to Ms O’Hanlon, sprouts have historically had a bad reputation for being “soft, mushy and sulphurous”.

“Many of us grew up with overcooked Brussels sprouts that looked gray and really unappetizing on the plate,” she said.

“But when we prepare them in a healthy way, they can taste nutty and sweet and really make a delicious meal.”

To preserve the nutrients in the sprouts, Ms O’Hanlon says it is best to sauté, steam, roast or finely chop them and eat them raw.

Chocolate sprouts

If you still have an aversion to cabbage buds because of memories of stale Brussels sprouts, would a chocolatey treat make your decision easier?

To seduce those who are wary of vegetables, Hort Innovation has developed a chocolate sprout filled with sprouts.

“It’s an opportunity to introduce Brussels sprouts (in a new way),” Dr. Kachenko said.

“Children learn through experiences as they develop their palates and understand how we should take care of ourselves as we grow up.

“What a great opportunity to inspire them at a young age.”

Dr Kachenko said this was also an example of how new ideas could be used to combat food waste by using produce that would otherwise be thrown away.

“I think once the horticulture industry realizes the possibilities of the new products that could emerge, we will see more of them,” he said.

“Whether it’s candy alternatives or healthy chips and snack options, we need to try to increase consumption.”

Tasmanian Brussels sprout farmer Caitlin Radford praised the chocolate initiative as a creative way to reduce waste and generate additional income for growers.

“Our main goal as producers is to deliver high quality products. Innovations in alternative food products can help minimize waste by using surplus or low-quality products.”