Brussels Sprouts

Brussels sprouts are small, leafy green vegetables that belong to the brassica family, which also includes kale and cabbage. Originating in Belgium, they have been cultivated for centuries and are now enjoyed worldwide, particularly in autumn and winter. Their flavor is robust and slightly bitter with a subtle sweetness that develops when cooked. Brussels sprouts have a firm texture when raw, turning tender yet maintaining a satisfying crunch when properly cooked. In the kitchen, they are versatile and can be roasted, sautéed, steamed, or even grilled, browning nicely to enhance their natural sugars and creating a delightful caramelized exterior.

Notes

Select Brussels sprouts that are vibrant green, compact, and firm to the touch, with no yellowing leaves. Store them in the refrigerator's crisper drawer for up to one week. Before cooking, trim off the stem end and remove any discolored outer leaves to ensure even cooking. While generally well-tolerated, Brussels sprouts are part of the cruciferous family and may cause bloating in some individuals if consumed in large quantities.

Uses

Roasted with olive oil
Steamed with lemon butter
Sautéed with bacon
Grilled with balsamic glaze
Shaved raw in salads
Pureed in soups

Replacements

Kale
Cabbage wedges
Broccoli florets
Cauliflower
Romanesco

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Recipes to try

Smoky Chipotle Chicken Pasta with Corn

Creamy, smoky, and satisfying, this pasta is a fiesta in a bowl with tender chicken, sweet corn, and a kick of chipotle.

Thai Coconut Shrimp Soup with Lime

Aromatic and creamy, this soup bursts with the zesty tang of lime and the sweetness of coconut milk, enveloping succulent shrimp in a fragrant Thai embrace.