Brussels sprouts are big
news these days. You may even find them as a seasonal pizza topping! Even
though they are easy to prepare, Brussels sprouts have developed a reputation
in the United States as a strong-smelling and yucky-tasting vegetable. Don’t
let their reputation keep you from discovering (or re-discovering) this
delicious vegetable, and all the health benefits Brussels sprouts have to
offer.
Historical record
indicates that Brussels sprouts were first cultivated in Europe. As their name
suggests, these plants were grown in large quantity in Brussels, Belgium. Today
you can find Brussels sprouts worldwide.
A cool weather crop,
Brussels sprouts grow on a tall stalk and resemble small cabbages. Related to
broccoli, cauliflower, cabbage, and kale, Brussels sprouts are loaded with
vitamin A and C and contain cancer-fighting compounds. In fact, it is the
cancer-fighting components that give Brussels sprouts that unmistakable strong
odor if they are overcooked.
At the market, look for
fresh Brussels sprouts that are green in color and firm to the touch. You can
also find Brussels sprouts in the frozen food section—just look for plain
sprouts (without any added sauces).
To prepare fresh
Brussels sprouts, pull off any yellowed leaves and discard. Trim the stalk,
give them a rinse, and they are ready for cooking. If using frozen Brussels
sprouts, thaw them before cooking or follow the serving suggestion on the
package.
Do not boil them!
Overcooking is what creates the strong flavor and odor in Brussels sprouts.
A few basic ways to
prepare Brussels sprouts include steaming for 3-5 minutes, or cutting into
quarters and stir frying in olive oil with garlic and your favorite seasonings
for 3-5 minutes. Roasting is another great way to cook Brussels sprouts. Try
our recipe for roasted Brussels sprouts for
dinner tonight!
Roasted, stir-fried,
steamed—whatever your preference--be sure and give Brussels sprouts a place on
your plate at dinner tonight.
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