Rarely is a vegetable so universally hated as Brussels sprouts. The reason for most
complaints is the “knobs-grown-on-a-broomstick-type veggie is usually cooked incorrectly or too long. They take on a highly-deplorable sulphur odor and taste. However, we can get around this by not boiling or steaming them. Simply cut each into three or four slices, then go for roasting or stir frying them for a more delicious result.
As part of the mustard family, Brussels sprouts are also related to kohlrabi, kale, broccoli, cabbage and collard greens.
Though they bear the name Brussels, presumably for Belgium, these sprouts are believed to have been cultivated in ancient Rome. By the 16th century, the Belgians were introduced to the sprouts and embraced them roundly. In the late 1800s Brussels sprouts were brought to the U.S and soon grown in California.
Brussels sprouts are rich in vitamins K, C, B6, B9 and iron. They are also credited with containing cancer-preventive components.
Some have theorized that eating Brussels sprouts too often can interfere with thyroid function or one’s blood coagulating abilities.
The best-tasting sprouts are young, compact and firm. They should be a bright green, free from wilt or yellowing. Avoid those with small holes in their outer leaves. Select sprouts of near equal size. Store, unwashed Brussels sprouts in a plastic bag in produce section of your refrigerator. They will keep for up to 10 days.
Wash Brussels sprouts before cooking, removing any bruised leaves. Cut tough ends off and discard. Slice each in half vertically the across into three or four slices.
Brussels sprouts compatible with the following.
- Balsamic vinegar
- Brown sugar
- Cider vinegar
- Feta cheese
- Grated raw with vinaigrette
- Lemon juice
- Mustard sauce
- Olive oil
- Parmesan cheese
Below are foodsites with recipes for Brussels sprouts.