Brussels sprouts will grow in summer, but with a few important caveats that every gardener should know.   Yes, Brussels sprouts can grow in summer, and they’ll actually thrive if you plant them at the right time and give them proper care.   The catch is that Brussels sprouts are … Read more

Holes in brussel sprout leaves are usually caused by pests, and figuring out which one is behind the damage is the first step to fixing it.   If you’ve been wondering why your brussel sprout leaves have holes, you’re definitely not alone.   It’s one of the most common complaints … Read more

Black spots on brussel sprouts are usually caused by a fungal or bacterial issue, pest damage, or a simple storage problem.   The good news is that most of the time, your brussel sprouts with black spots are still perfectly safe to eat once you know what’s going on.   … Read more

The inside of your Brussels sprouts can turn red because of a natural pigment response called anthocyanin production, which kicks in when the plant is exposed to cold, stress, or certain growing conditions. It’s not mold, it’s not rot, and in most cases it’s perfectly harmless. If you’ve been wondering … Read more

Raw Brussels sprouts taste spicy because of natural compounds called glucosinolates, which break down into isothiocyanates when the sprouts are cut, chewed, or crushed.   These sulfur-containing compounds create that sharp, peppery, almost mustard-like kick that hits the back of your throat when you bite into a raw sprout.   … Read more

Your roasted Brussels sprouts are not crispy because of too much moisture, low heat, or overcrowding the pan.   If you’ve been asking yourself why your roasted Brussels sprouts are not crispy, you’re not alone.   The good news is that crispy roasted Brussels sprouts are absolutely achievable once you … Read more

Your roasted Brussels sprouts are bitter because of how they’re cooked, not because Brussels sprouts are naturally bitter. Yes, Brussels sprouts contain natural compounds called glucosinolates that can taste bitter, but the real culprits are usually overcooking, uneven browning, high heat too early, or not seasoning and balancing flavors properly. … Read more

Your Brussels sprouts are yellow inside because of how they were stored, how long they’ve been kept, or how they were grown and handled before they reached your kitchen.   If you’ve been asking yourself, “why are my Brussels sprouts yellow inside,” you’re not alone — it’s a super common … Read more

Your Brussels sprouts are so small because of a handful of common growing problems, most often poor soil, overcrowding, or inconsistent watering.   If you’ve been asking yourself “why are my Brussels sprouts so small,” you’re definitely not alone, because this is one of the most common complaints among home … Read more

Your Brussels sprouts are not crispy because of excess moisture, and that’s the honest truth behind most soggy sprouts.   If you’ve been asking yourself “why are my Brussels sprouts not crispy,” you’re not alone.   It usually comes down to how they’re prepped, how much water they hold, and … Read more