Brussels sprouts, related to cabbage, gained their name when encountered by English and European visitors to Belgium. Once seen as an easy way to introduce children to eating cabbage, because of their diminutive size, Brussels sprouts now add to the search for tasty variety in American cuisine. In Europe, as well as America, these tiny clustered cabbages are increasingly sold on the stalk, which may reach a length of over two feet. Sprouts are known to be their sweetest when harvested after a light frost or two; hence their reputation as a primarily autumn vegetable.
What to Look For:
1. Apply cabbage criteria: tight heads, smooth leaves, and good color.
2. Watch especially for signs of dryness; off-the-stalk sprouts are prone to drying out because of their small size.
Brussels Sprout Storage and Preparation Tips:
1. Refrigerate in original container or on the stalk until ready to use.
2. Wash, trim off bottom stems and any limp, dry or discolored leaves.
3. Sprouts are often cooked whole but quick preparation is enhanced by cutting them in half or even in quarters.
Cooking with Brussels Sprout:
The reputation of Brussels sprouts has been greatly enhanced by fusion cuisine, blending the best of Asian, European and American cooking into light, healthy approaches to vegetables. Many children now grown can assure us that small size did not prevent Brussels sprouts from being a big obstacle on the road to dessert. As with other Brassica family members, overcooking changes sprouts for the worse. Stir-frying or steaming, often with nuts, citrus fruits, Asian sauces, and other vegetables, have elevated Brussels sprouts to a tasty, tender-crisp, versatile dinner choice.
Brussels Sprout Nutrition Highlights:
Brussels sprouts share with other Brassica vegetables good levels of Vitamin A and Vitamin K, along with the mineral complex needed for overall good health. As with other members of this healthy vegetable family, quick preparation insures maximum retention of nutrients.