As a child I thought Brussels sprouts were disgusting and we would all complain when my dad would cook the little cabbages up as as a side with our dinner. We were just complaining about the smell, I don’t think any of us ever even tried them. I’m embarrassed to say that I didn’t give brussels a real chance until about two years ago when I was visiting my parents and my Dad brought home a whole stalk of them from a produce stand along the coast. They looked intriguing and fresh and surprised me by tasting as amazing as they looked! As my grandfather would have said, “my taste buds have matured.” He always told us one day they would, whenever we didn’t like to eat something that he did (miss you, Grandpa). I really have grown to love the flavor, especially when roasted, and all the health benefits are a definite bonus.
Brussels sprouts are members of the cabbage family and therefore have many of the same nutritional benefits of other cabbages. Brussels Sprouts contain a chemical called sinigrin which suppresses the development of precancerous cells, basically encouraging precancerous cells to commit suicide. They also contain other cancer fighters like isothiocyanates and sulforaphane. Brussels also deliver folate, potassium,vitamin K, and a small amount of beta carotene.
Brussels sprouts are available year round but their peak season is September to mid-Feburary. Look for compact, firm and green sprouts that are 1 to 1 1/2 inches wide. To store, remove loose or damages leaves and keep in the coldest part of our refrigerator in a produce bag. They’ll last a couple of weeks there but it is best to cook them as soon as possible as the flavor starts to change in an unpleasant way.Brussels Sprouts Recipe Round-Up
Have a great day and go eat more Brussels Sprouts!