Brussels sprouts are a nutritious vegetable that originated in Brussels, Belgium in the 16th century. They are easy to grow, cold hardy, and can be prepared by boiling, steaming, or roasting. Properly cooked, they have a mild, nutty flavor and are a good source of vitamins A, C, and K, iron, fiber, and potassium.
Brussels sprouts (Brassica oleracea; Gemmifera group) look and taste like small cabbages, about 2.5 cm in diameter. Known to the French as choux de Bruxelles, they are very popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of this vegetable are unknown, but history places the vegetable in Brussels, Belgium in the 16th century. Thomas Jefferson is credited with introducing them to the United States, bringing the establishment to Virginia from Paris in 1821.
This plant is extremely cold hardy and can even survive a first frost. Some fans of this veggie find that a brush with cold weather also helps develop its flavor. It is easy to grow in the home garden and the growing season is relatively long. Instead of forming into a large single head, as their cabbage cousin does, Brussels sprouts form along a tall stalk. Approximately 20-40 shoots will grow on a stem which can reach a height of 0.9m (3ft).
Brussels sprouts are an excellent source of vitamins A, C, and K. They also contain iron, fiber, potassium, and B vitamins. Additionally, these sprouts also contain folate, protein, and the antioxidant beta-carotene. They are available fresh and frozen, all year round.
Considering their status as a nutritional powerhouse, it’s a shame this veggie gets such a bad rap. Cooked properly, they have a surprisingly mild, almost nutty, and slightly sweet flavor. The texture of one that has been properly prepared should be tender. Improperly cooked, i.e. overcooked, they release foul-smelling gases and have an unpleasant pasty texture.
The traditional way to prepare Brussels sprouts is to wash them and remove any loose or yellowing outer leaves. Small heads should be compact; free of holes, which may indicate the presence of insects; and uniform in size to ensure even cooking. The end of the stem is cut off and a cross can be cut into the stem if desired. Very large sprouts can be cut in half before cooking.
Brussels sprouts can be boiled or steamed, until tender, or roasted in a hot oven. Roasting produces a delicious, tender and sweet vegetable with crunchy outer leaves. To cook them this way, chefs can simply clean them as described above, cut them in half, and place them in a large bowl. They should be drizzled with olive oil and sprinkled with coarse salt and freshly ground black pepper, then tossed well to coat. The cook can spread the sprouts in a single layer on a baking sheet and roast them in a 220°C oven for about 15 to 20 minutes, until well browned and tender. The sprouts should be turned once, halfway through cooking.
Protect your devices with Threat Protection by NordVPN
