Chewing larvae
Imported cabbageworm, cabbage looper and diamondback moth larvae can damage foliage and developing sprouts.
Georgia cool-season vegetable guide
Growing Brussels Sprouts in Georgia
Brussels sprouts are a long-season cool-weather crop, which makes Georgia timing especially important. They are usually most successful as a fall and winter crop: establish transplants while late summer is still warm, then let the stalks develop as temperatures cool.
Allow time for a tall cool-season crop
Georgia Brussels Sprouts Quick Facts
Best fit
Fall into winter.
Fall transplants
Approximately August 30–October 1 in the source guidance.
Spacing
Roughly 16–20 inches between plants.
Harvest
Pick firm sprouts from the bottom of the stalk upward.
Statewide fall planting guidance
When to Plant Brussels Sprouts in Georgia
For fall gardens, the accepted source lists approximately August 30 through October 1 for transplants.
Brussels sprouts need a long cool-season runway, with roughly 90–100 days to maturity in the source guidance. Transplants are especially useful because the crop develops slowly.
North Georgia gardeners need enough time for plants to size up before severe cold, while warmer parts of the state can have a longer cool-season runway.
The source supports these qualifications but not three distinct North, Middle and South Georgia planting windows.
Build a sturdy stalk through cooling weather
How to Grow Brussels Sprouts
Sun and drainage
Choose a sunny, well-drained bed.
Soil and fertility
Improve soil with organic matter where needed and use a soil test to guide lime and fertilizer.
Spacing
Give transplants room for airflow and strong stalk development.
Water and mulch
Keep moisture consistent during establishment and mulch to conserve moisture and suppress weeds.
Support when necessary: stake tall plants if wind or top-heavy growth makes them unstable.
Understand the central stalk
How Brussels Sprouts Actually Grow
The edible sprouts form along a tall central stalk in the leaf axils.
They are not tiny cabbages growing independently in the soil. Lower sprouts generally mature first, which is why harvest begins near the bottom and progresses upward.
Remember the Brassica family
Georgia Companion Gardening and Crop Rotation
Brussels sprouts are Brassicas, along with cabbage, broccoli, cauliflower and kale. That family relationship matters when planning rotation because these crops share pests.
Nearby flowers can increase garden diversity, but do not crowd the plants or sacrifice airflow simply to follow a companion-planting list.
Scout leaves and developing sprouts
Common Georgia Brussels Sprout Problems
Aphids
Aphids can cluster on this crop as they do on other cole crops. Inspect plants frequently so colonies are found early.
Reduce recurring pressure: row covers can help exclude pests early, while crop rotation and garden cleanup support longer-term management.
Harvest upward along the stalk
When Are Brussels Sprouts Ready?
Harvest sprouts when they are firm and well formed. Twist or cut the lowest mature sprouts first while leaving smaller upper sprouts to continue developing. Cool weather is part of the crop's natural season, so do not judge the plant by warm-season vegetable timing.
Grow → Harvest → Cook: Put Brussels sprouts to work in the protected recipes below, then browse the complete Georgia Garden Recipe Finder.
From Georgia's cool season to the kitchen
Brussels Sprout Recipes
Roasted Brussels Sprouts with Balsamic Glaze
Caramelized Brussels sprouts drizzled with a sweet balsamic-and-honey glaze.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons balsamic glaze
- 2 tablespoons honey
- 1/4 cup grated Parmesan cheese (optional)
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 20-25 minutes or until the sprouts are golden brown and crispy on the edges.
- In a small saucepan, heat balsamic glaze and honey over low heat until it thickens slightly.
- Drizzle the balsamic glaze mixture over the roasted Brussels sprouts and toss to coat evenly.
- If desired, sprinkle grated Parmesan cheese over the top and return to the oven for an additional 5 minutes, or until the cheese is melted.
- Garnish with chopped fresh parsley before serving.
Brussels Sprouts and Bacon Stir-Fry
Thinly sliced Brussels sprouts stir-fried with bacon, red onion, garlic and a sweet-tangy soy glaze.
Ingredients
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 4 slices bacon, chopped
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- Sesame seeds for garnish
Instructions
- In a large skillet or wok, cook chopped bacon over medium heat until crispy. Remove bacon from the pan and set aside, leaving the bacon grease in the pan.
- Add sliced Brussels sprouts and red onion to the pan. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.
- Add minced garlic and stir for an additional 1-2 minutes.
- In a small bowl, whisk together soy sauce, rice vinegar, and honey.
- Pour the soy sauce mixture over the Brussels sprouts and toss to coat evenly.
- Add the cooked bacon back to the pan and stir to combine.
- Garnish with sesame seeds before serving.
Shaved Brussels Sprout and Apple Salad
Crisp shaved Brussels sprouts and apple pair with toasted pecans, dried cranberries and a lemon-Dijon dressing.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed
- 1 crisp red apple, cored and cut into matchsticks
- 1/2 cup pecan halves, roughly chopped
- 1/3 cup dried cranberries
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Toast the pecans in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often. Transfer them to a plate to cool.
- Slice the Brussels sprouts very thinly with a sharp knife or slicing attachment and place them in a large bowl.
- Whisk the olive oil, lemon juice, vinegar, Dijon mustard, maple syrup, salt and pepper until emulsified.
- Pour the dressing over the Brussels sprouts and massage gently for about 1 minute to soften the leaves slightly.
- Add the apple, toasted pecans and cranberries. Toss well and let the salad stand for 10 minutes before serving.
Garden note: Slice the apple just before tossing so it stays crisp and bright. The dressed salad keeps well for one day refrigerated.
Continue your Georgia cool-season garden
Keep Exploring GA Garden
Compare cabbage, kale, broccoli, cauliflower, spinach and more in our Georgia vegetable guide.
Georgia Planting Calendar · Companion Planting · Fall Gardening in Georgia · Harvesting Guides