Brussels Sprouts 101
These are the veggies of childhood nightmares. Little green brains. Stinky, little green brains.
Add a few years, a slightly more developed palate and a little butter and Parmesan, and voila…a delicious and nutritious side (albeit, they still resemble little green brains!).
The Brussels sprout – note the “s” – is a member of the cabbage family. The Gemmifera group of cabbages to be exact. The leafy green vegetables may have been cultivated in ancient Rome, although the first written reference to the Brussels sprout was dated 1587 from the region that is now Belgium. A long-popular side in Brussels, this is most likely where the sprout took its modern name from.
Rich in vitamins C and K, the Brussels sprout also contains high levels of sulforaphone, a phytochemical currently being researched for its potential anti-cancer properties. Steaming and stir frying are the ideal cooking methods to maintain the sprout’s nutritional value.
Here are a few of our favourite Brussels sprout recipes. As they would say in Belgium “Eet smakelijk” “Bon Appétit”.