The Guardian

Brussels sprouts are likely to be up to a third bigger than usual this winter after unseasonably warm autumn weather enabled a bumper crop.

Supermarkets are trying to change perceptions of the much-maligned vegetable with new red sprouts, alongside the traditional green, a guacamole-style sprout dip and sprouts shredded and shaved into coleslaw and salads, inspired by the chef Mark Hix.

Extra sunshine in September last year helped produce larger sprouts, growers said. But this year, the warmth has been more consistent throughout the autumn and well into November. For much of the past four weeks, temperatures in the UK have been as high as 15C and the additional heat has boosted individual sprout growth.

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