Brussels Sprouts are a classic Fall veggie that always seem to make their way onto a Thanksgiving table. Even though these little green gems might not rank high on your list of favorite foods, with the right recipes (and not overcooking them!), you can make them addictively delicious.
First, let’s look at the name. Why “Brussels” Sprouts?” Apparently the vegetable was cultivated in Belgium (whose capital city is Brussels) all the way back in the 16th century. Today, most Brussels sprouts you find in American stores are grown in California, with some cultivated in Washington and New York. The Netherlands and Germany still lead the way in European production.
Grown on large stalks (you may even find them this way in some stores), Brussels sprouts are extraordinarily healthy and like other cruciferous veggies, boast stunning levels of phytochemicals, vitamins, minerals (including lots of vitamins C and K), and fiber. Which means, they help fight cancer, lower cholesterol, promote weight loss, and keep your bones strong and healthy.
So, how do you keep your Sprouts fresh? If purchased on the stalk, leave your them intact in the fridge or another cool place. If cut, it’s ideal to keep them in an open container with a damp towel on top.
Some people remember Brussels Sprouts from their childhood, and not in a good way – boiled and nasty smelling and almost rubbery to chew. But if you broaden your horizons and are open to preparing them in other ways, then they’re really versatile and pretty darn tasty.
Try keeping them raw and chop them up to put in salads with some mixed field greens, adding some other Fall favorites like apples or pears and dried cranberries, throwing in a few nuts like pecans, walnuts, or sliced almonds, and maybe topping with some crumbled blue or honey goat cheese. Sounds good, right?
Or, slice them thin (that’s the key to getting them browned and crunchy on all sides) and throw them in a stir fry, or drizzle olive oil on a roasting pan and roasting them up in the oven, maybe with some butternut squash. Top with some bacon bits and/or shaved Parmesan. Sprinkle a little Truffle Salt or go sweeter with a Balsamic Glaze Drizzle. Yum!
Here are a slew of BS recipes to dive into, like Alton Brown’s Grilled Brussels Sprouts, t’afia’s Brussels Sprouts Au Gratin, or Giada’s Charred Brussels Sprouts Crostini, courtesy The Food Network. Enjoy!
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