So far, red clover sprouts have been underestimated in spite of their dietary and pro-health values. The objective of the study was to determine the effect the diffuse solar radiation on the content of L-ascorbic acid and polyphenolic compounds in the germinating red clover sprouts as well as on their antioxidant activity and sensory properties. During a period of 8 days, the sprouts germinated in an automatic sprouter with monitored microclimate parameters, in the presence and in the absence of the diffuse solar radiation. It was found that the diffuse solar radiation had a positive effect on the content of the compounds analyzed as well as on the antioxidant properties of the sprouts. Considering the sensory qualities and antioxidant potential of the sprouts, the 5^th and 6^th day of sprout germination was deemed to be the most beneficial for harvesting them. On those two days, the content of polyphenolic compounds in the sprouts grown in the presence of diffuse solar radiation was 2051 mg/100 g d.m, the content of L-ascorbic acid 115 mg KA/100g d.m, and the IC₅₀ coefficient 37 mg / ml. The sprouts germinating in the presence of solar radiation were characterized by a fresh, cucumber and pea fragrance, firm texture, and light green colour. It was proved that the red clover sprouts could be a valuable component of food and an appealing addition to many dishes.