Brussel Sprout Recipes

Brussels Sprouts

Scientifically known as brassica oleracea gemmifera, Brussels sprouts are a type of cabbage related to cauliflower, kale, broccoli, and collards. The plants grow on upright stems, and an ideal sprout is approximately 1-2 inches in diameter with a firm texture, tight heads, and rich, green leaves, all of which will indicate high quality and freshness. Smaller sprouts tend to be more tender when cooked, and the choice is up to the chef’s preference.

The vegetable first became popular in the 1780's, though they’ve suffered from a distasteful and unpleasant reputation. They were first cultivated in Belgium and hence acquired their name after the nation’s capital, Brussels – a common misspelling is “brussel sprouts.”

These vegetables are quite nutritious, with high concentrations of vitamins A, B, and C, as well as iron, calcium, potassium, and fiber.

Cooking Tips

Many people attribute their poor reputation to improper cooking: overcooking the sprouts results in pale, pasty vegetables with a faintly sulphurous odor – sulphur compounds are also strong enough to affect the taste of the vegetable. Properly cooked, Brussels sprouts have a nutty flavor that makes a choice accompaniment for pork or beef roast, particularly when seasoned with butter or onion. They can be boiled, stir-fried, made into soup, braised, or cooked in a number of different fashions. Prior to cooking, fresh versions can be stored unwashed in the refrigerator for several days, and cooked sprouts can be frozen quite effectively depending on the method of preparation. The longer sprouts are kept before cooking, the stronger their flavor will be.