Brussels Sprout


Brussels Sprout

• Brussels sprouts are delicious little vegetables that look much like baby cabbages. Though they’re in the same family, they’re a different vegetable than cabbage.

• A recent survey showed that brussels sprouts are the most hated vegetable in America! Their flavor can range wildly depending on the preparation method used. We say if you’re one of the many who hate them, you haven’t yet tried them roasted until crispy and caramelized.


Jan -Dec

Selection & Storage

• Select brussels sprouts with a bright green, compact exterior and without nicks or brown spots. Sprouts that have gone off will emit a strong cabbage-like odor and have a soft or brown exterior.

• Do not wash or trim sprouts before storing them.

• Sprouts are mostly sold in bags or packages, and are less commonly sold still attached to their thick and woody stalk.

• Store brussels sprouts in an open container or bag in the fridge - they’ll stay fresh up to a few weeks.

Cooking Tips

Prep brussels sprouts by trimming the white stalk end and peeling off the outer loose leaves. Slice them in half for a faster cooking time and to prevent the outside from overcooking.
Sprouts are most delicious shredded raw for salads, simply sauteed, or roasted. They are quite versatile and can also be fried or steamed.
For the easiest and tastiest side dish, toss brussels sprouts with a bit of olive oil, salt, pepper, and a touch of maple syrup and roast in a 400 degree oven for 25 minutes or until crispy and caramelized, tossing halfway through.
Raw shredded brussels sprouts are delicious in a slaw or salad. The flavor and texture is mellowed by the addition of lemon and garlic.

Health Benefits

Brussels sprouts are very nutrient dense and contain lots of Vitamins K, A, and C.

Besides vitamins it also contains high levels of beta carotene, folic acid, iron, magnesium and selenium.

Food Science

• Brussels sprouts often get a bad rap because it’s easy to overcook them by boiling, a preparation that should be foregone in favor of water-free methods like roasting. Boiling them causes organic compounds naturally found in sprouts called glocosinolates to release sulfur, which leads to a terrible smell and taste.

• Just like potatoes, Brussels sprouts can produce some electricity. In 2013 some scientists and local schoolchildren used 1,000 sprouts to light a Christmas tree on London’s Southbank.

• The heaviest Brussels Sprout that was ever grown weighed more than 8.3kg (18lb/3oz).

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