In short:
Brussels sprouts are making a culinary comeback, with the once-shunned veggies rated the fastest-growing vegetable in 2022/23 in terms of value.
With most Australians failing to eat enough greens, a 53 per cent surge in sales is being hailed as a boon for nutrition and the horticulture industry.
Innovations including chocolate-coated sprouts are helping to promote healthier eating and combat food waste.
Most Australians are not eating enough vegetables, but a surprising trend is emerging with more people picking up a bag of sprouts at the checkout.
Brussels sprouts were often considered to be something horrible that was served as a side dish at grandma’s house, but new research shows Australians are falling in love with the humble brussels sprout again.
“We’ve seen a massive growth in the category — a 53 per cent surge in the last 12 months,” Hort Innovation Australia general manager for production and sustainability research and development Anthony Kachenko said.
“As the fastest-growing vegetable in 2022/23 in terms of value, there is no denying the humble brussels sprout is making a comeback.
“At a time when we all know we need to be eating more vegetables in our diet, brussels sprouts are one of those versatile crops — you can fry them or eat them raw.”
Eat your greens
About 95 per cent of Australians are not consuming the recommended minimum of five serves of fruit and vegetables per day.
If you are one of the people behind the upward trend in brussels sprout, dietitians say you’re doing something fantastic for your body.
“Brussels sprouts are very nutritious — they are high in fibre, which is good for our gut health,” dietitian and nutritionist Jemma O’Hanlon said.
“They’re also high in a range of different vitamins and minerals, including vitamin C, K, folate and carotenoids as well.
“It’s great to see that brussels sprouts intake is increasing.”
Ms O’Hanlon said sprouts had had a bad rap in the past as “soft, soggy and sulphurous”.
“A lot of us grew up with over-boiled brussels sprouts that looked grey and really unappetising on the plate,” she said.
“But when we cook them in healthy ways, they can taste nutty and sweet and really make for a delicious meal.”
To maintain the nutritional properties of sprouts, Ms O’Hanlon said it was best to saute, steam, roast or cut them up finely and eat them raw.
“Don’t boil them. You lose the soluble vitamins, like vitamin C, through the water.”
Chocolate sprouts
If the memory of frumpy brussels sprouts still has you avoiding the brassica bud, would a chocolatey treat get you over the line?
Hort Innovation has developed a sprout-filled chocolate sprout to tempt those wary of the vegetable.
“It’s an opportunity to introduce brussels sprouts [in a new way],” Dr Kachenko said.
“This makes it a bit fun, to get kids to go, ‘wow, vegetables in chocolate — that’s great’.
“Kids learn by having an experience when they’re developing their palate and understanding how we should be looking after ourselves as we grow up.
“What a great way to get them hooked young.”
Dr Kachenko said this was also an example of how new ideas could combat food waste by using produce that might otherwise be discarded.
“I think once horticulture sees the opportunity of the new products that could come about, we’re going to see more,” he said.
“Whether it’s confectionary alternatives or healthy crisps and snacking options, we need to try and raise the consumption.”
Tasmanian brussels sprouts grower Caitlin Radford praised the chocolate initiative as a creative way to reduce waste and generate additional income for growers.
“There is so much potential for what we typically consider waste,” she said.
“Our primary goal as producers is to deliver high-quality produce. Innovations in alternative food products can help minimise waste by utilising excess or lower-grade produce.”
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