Brussels sprouts in season in Australia
Brussels sprouts is in season in Australia from April to August, and at its peak from May to July. This is the cooler south; the tropical north has its own calendar.
At its best
Winter. Sydney Markets lists them from April to August, and Tasmanian sprouts are harvested from May to August. They taste best in cold weather, as frost makes them sweeter.
At the shop
Choose a healthy green colour and tightly packed leaves, firm and with no wilting. Smaller sprouts are sweeter, and similar sizes cook evenly. Sprouts sold on the stalk stay fresh longer.
Keeping it
Keep them in a loosely tied bag in the fridge crisper, ideally on the stalk until you need them. They are best used within a few days but can be stored raw for up to a week. Remove yellow or damaged leaves and trim the base before cooking. Halve them, which releases some bitterness, and cook at high heat to brown rather than boiling.
Three dinners
- Roasted sprouts with bacon Halve and roast cut side down until deeply golden.
- Shaved sprout and apple salad Slice thinly, raw, with a mustardy dressing.
- Sprout and sausage pasta Brown the sausage, add shredded sprouts.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.