15 Varieties Of Brussels Sprouts To Look Out For At The Farmer's Market

There aren't many vegetables that have as much of a love-them or hate-them vibe as Brussels sprouts. These tiny cabbages can often be relegated to the bottom of people's shopping lists, with some folks out there not being able to stand the taste, which, interestingly, is down to genetics and the ability to detect a certain compound that makes them taste bitter according to the University of Derby. But for others, Brussels sprouts are a total delight. Despite the somewhat gassy consequences that they can cause, these brassica vegetables are not just nutritious, but when prepared by braising or roasting them, they develop a nuanced, rich, nutty flavor that's a total knockout.

And if you're in the market to learn more about Brussels sprouts, a real-life farmer's market is the first stop you should make. Farmer's markets, an essential pitstop for folks looking to engage more in farm-to-table living, are awesome places to find unique varieties of Brussels sprouts that you won't find in the supermarket. But how do you know which ones to look out for and which will be the best for the meal you're making? We've got everything you need to know right here.

Don't be intimidated by the name of Diablo Brussels sprouts — there's nothing devilish about these small vegetables. This variety is one of the best Brussels sprouts types you can find in farmer's markets across the land and is likely to be more common towards the end of the season. Diablos take a little longer to mature than other Brussels sprouts, with a full growth time of 110 days. They're well-equipped to handle this lengthier growth time, though, and all of the coldness that potentially comes with it, thanks to an interior sugar that prevents the frost from killing them off. 

Thanks to this sugar, Diablo Brussels sprouts have a slightly sweeter taste than most and maybe better-suited sprouts for newbies who are looking for a less bitter, more accessible product. When cooked, they become soft and tender. Each sprout is a little over an inch in diameter and usually has a darkish green color. The Diablo plant itself also has large, verdant green leaves, and in a farmer's market setting, these sprouts may be sold cut off the stem or on the stem itself. If they're still on the stem, though, don't worry: All you need to do is slice them off before preparing them to cook and eat. Devilishly simple to prepare, right? 

The Jade Cross Brussels sprout indicates its appearance in its very name. This vegetable, which grows on stalks that can reach approximately 30 inches tall, bears jade-green sprouts that become paler towards their core. Jade Cross is an earlier variety than other sprouts, and it can be harvested for consumption after just three months of growth. This slightly shorter growth time, however, means that Jade Cross Brussels sprouts can be on the smaller side and may be as teeny as having just a ¼-inch diameter.

Jade Cross can be found at farmer's markets across the land, but you can also grow them in your very own garden. Thanks to its speedier growing time, Jade Cross sprouts can be planted much later than other varieties, and you'll still get a great result. Thanks to the density of the plant, the Jade Cross is much less likely to be damaged or destroyed by strong winds and can grow capably when it's colder. They produce a classic cabbage flavor, and due to their lovely, unique color, we recommend serving them lightly steamed or shredded raw into a stir-fry or pilaf.

While Brussels sprouts look and taste like a smaller version of cabbage, you might think that they have slightly less variety than their larger counterparts. Think about it: Cabbages come in all different colors, shapes, and sizes, from the ruffled Savoy to the oval-shaped Napa, whereas Brussels sprouts are typically small, round, and green.

But one interesting similarity between the two that you might not expect is that, like cabbages, Brussels sprouts can come in shades of vibrant, deep purple. And purple Brussels sprouts varieties, like the Redarling strand, are a must-find at farmer's markets. Redarling Brussels sprouts look pretty much exactly like mini purple cabbages, with violet-shaded leaves on a one-inch-sized plant. Their purple color means that they're higher in antioxidants than their green siblings, and the color difference also makes them taste different, with a sweeter flavor.

While you might assume that Redarling Brussels sprouts, and other purple Brussels sprouts, are trickier to cook with, the truth is that you can use them in any way you'd use the green vegetable. Fry them up, shred them into a salad or a slaw, or slice them into discs and eat them as a crudité with some dip. When cooking them, though, bear in mind that they can be a little looser than other sprouts, so treat them carefully to stop them from falling apart. Also, purple sprouts can lose their color quite quickly when cooked, so to preserve their aesthetic qualities, only cook until just done or serve them raw.

Any Brussels sprout variety that calls itself Green Gems is likely to be pretty handsome. And these mini cabbages certainly don't disappoint. True to their name, The Green Gems hybrid is an attractive plant, with green stalks that are studded with mid-green Brussels sprouts that become paler, almost yellow on the inside. Green Gems plants can grow pretty large, up to three feet tall, and so these could be recognizable at the farmer's market by their size.

The sprouts, however, are little green nuggets of joy with a uniform 1½-inch size that remove easily from the stalk. And boy, oh, boy, are they tasty. Green Gems Brussels sprouts have a complex and dynamic flavor, ranging from buttery to tangy. While you can enjoy them simply, try amping them up with a few more flavors for a taste explosion that you won't forget. To make maple-dijon Brussels sprouts, halve your Green Gems and place them on a baking sheet. Then, whisk together a combination of maple syrup, Dijon mustard, olive oil, and salt and pepper. Pour it over the sprouts, give your sheet a shake to coat everything nicely, and roast them until they're golden, crispy, and ever-so-slightly charred. The Brussels will be crunchy on the outside, soft in the middle, and delicious all over.

Brussels sprouts are, let's face it, adorable. And given that things are cuter when they're smaller, it stands to reason that the only way sprouts can get even more endearing is by them being smaller — which is exactly the case with Micro sprouts. These sprouts can be as small as a pea or slightly larger. Micro sprouts aren't a separate strain of sprouts but rather ordinary sprouts that are simply harvested earlier in their life cycle. As they're somewhat more niche, though, you're less likely to find them in grocery stores, which is why they're must-buy if you see them at the farmer's market.

As these sprouts are earlier in their development, they're decidedly less savory and nutty than fully-grown Brussels sprouts and, at first glance, might be trickier to cook with. But in fact, they're kind more simple to prep than their bigger brothers. There's no fiddly preparation with Micro sprouts, and for the most part, you can cook them whole. The easiest way to do this is by frying them. Melt some butter in a pan, and then tumble in your Micro sprouts, frying them until browned and delicious. Add in some seasonings and herbs if you wish, or simply toss in a little salt and pepper before serving.

Buying hybrid plants may not give you that rustic sensation of eating something that's existed for hundreds of years, but what it does give you is a reliable vegetable that's been developed with love, care, and intelligence. And one of the best-developed Brussels sprout options out there is the Gustus variety. Gustus Brussels sprouts cultivation has resulted in them being a tasty choice that's eminently growable, thanks to their ability to stay disease-free. They can be identified by their uniform shape, and mid-green leaves that tend to get lighter towards the plant's center. The sprouts are firm to the touch, thanks to the well-distributed leaves, and grow with enough space on the plant to get to a reasonable size.

Gustus Brussels sprouts grow best in full sunlight but don't necessarily need things to be super-warm for them to grow. They'll take approximately 100 days until they're at their peak, when you'll be treated to a delicious, full sprout flavor. Interestingly, while Brussels sprouts are usually a fall vegetable, Gustus Brussels sprouts can also be a spring crop. So if you find some sprouts at your local farmer's market in the earlier months of the year, it could be the Gustus variety.

The best hybrid versions of vegetables have a knack for sticking around, thanks to their ability to stay healthy and robust in challenging conditions and, of course, to taste really good. And Nautic Brussels sprouts seem to be here to stay. This hybrid is especially good at keeping diseases at bay, allowing it to grow healthily. It achieves this by its sprouts' spacing along the stem, which allows air to move between them and stops ailments like rising spots and powdery mildew from working their way through the plants and destroying them before they're ready to eat.

Good thing, too, as these sprouts are delicious. They're slightly on the nutty side of the taste matrix of Brussels sprouts, and this nuttiness lends itself to becoming even more flavorful when browned and caramelized. Nautics also do very well in cold temperatures and won't die even when you've had a hard frost. Looks-wise, Nautic Brussels sprouts can be slightly paler than other varieties, with jade-green leaves that almost drift into blue or purple in some areas.