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Ingredient Spotlight – All About Brussels Sprouts

December 2, 2016 By justalittlebitofbacon Leave a Comment

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

It’s time for another spotlight post and today we have for you a Brussels sprouts spotlight! Because you want to know more about Brussels sprouts, right? Of course you do!

This Brussels sprouts spotlight tells you everything you wanted to know about Brussels sprouts. How to cook them, where they come from, how they taste, and more! | justalittlebitofbacon.com

First of all, I think it’s important to note that Brussels sprouts aren’t sprouts. Other than being plants, they have no relationship to those little trays of bean sprouts or alfalfa sprouts. I’m telling you this because there are whole supermarkets in Florida which haven’t figured it out! A few years ago we  were in Florida visiting my parents over Easter and I wanted Brussels sprouts as a side. Reasonable, yes? When I sent my husband out to the store (while I finished making the cheesecake), he came back with Brussels sprouts and his tale of having to visit two stores, since one of them didn’t sell sprouts due to food safely concerns. Any sprouts. 🙂

What are Brussels sprouts?

Brussels sprouts are members of the cabbage family, which considering they look like tiny cabbages probably isn’t too surprising. They are also closely related to vegetables such as broccoli and cauliflower, since – along with cabbages – they belong to the large cruciferous family of vegetables.

While they look like the head of a cabbage, they grow along the stem of their plant, one sprout budding out from the base of each leaf axis. Brussels sprouts are ready to pick after the first frost and can often continue to be harvested right into the snowy parts of the year.

Where do Brussels sprouts come from?

As with other cruciferous vegetables, Brussels sprouts are native to the Mediterranean and have been cultivated in various forms for thousands of years. Modern Brussels sprouts are first noted in Northern Europe during the 13th century. (Or possibly the 16th century – the exact timing remains murky.) Yes, Northern Europe near Brussels!  From Brussels they traveled to England, where they remain popular today, and then to the United States in the 19th century.

This Brussels sprouts spotlight tells you everything you wanted to know about Brussels sprouts. How to cook them, where they come from, how they taste, and more! | justalittlebitofbacon.com

What do Brussels sprouts taste like?

Brussels sprouts can be very strong tasting and be bitter or sulfury, especially when overcooked! However, proper cooking techniques can give the sprouts a sweet or even nutty flavor. Roasting is the best way to bring out the sweetness in Brussels sprouts, either pan roasting or oven roasting. The caramelization sweetens the outer layers of the sprouts without overcooking the interior.

What is the nutritional info on Brussels sprouts?

Brussels sprouts are low in calories and packed full of antioxidants, micronutrients, and vitamins. Just one cup will give you all the vitamins C and K you need for the day while also providing a good dose of vitamin A, folate, B6, selenium, calcium and more. And they beat out all the other cruciferous vegetables in their amount of cancer fighting glucosinolates! In addition to all that, they even help lower cholesterol by binding bile acids and forcing your body to use its stores of cholesterol to make more.

For more info see: American Heritage Vegetables, The Kitchen Project, 6 Reasons Why You Should Eat More Brussels Sprouts.

This Brussels sprouts spotlight tells you everything you wanted to know about Brussels sprouts. How to cook them, where they come from, how they taste, and more! | justalittlebitofbacon.com

How do you cook Brussels sprouts?

Brussels sprouts are really healthy! And they taste great when cooked properly! Which means you should eat them more often. But how do you cook them?

  1. Brussels Sprout, Pancetta and Parmesan Flatbreads  – Brussels sprouts pizza!
  2. One-Pan Chicken, Sausage, and Brussels Sprouts – a great dinner combo
  3. Kung Pao Brussels Sprouts – an Asian take on the vegetable
  4. Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan – a great side!
This yummy winter and holiday side dish features pan roasted brussels sprouts, crispy bacon, and sweet pomegranate seeds. Great for Thanksgiving and Christmas or as an easy, weeknight side. | justalittlebitofbacon.com
Pan Roasted Brussels Sprouts with Pomegranate Seeds
Deep fried Brussels sprouts served with a sweet and tangy sauce are a yummy snack, an addictive appetizer, and a fun Thanksgiving dish. Gluten free and simple to make! | justalittlebitofbacon.com
Deep Fried Brussels Sprouts with a Maple Aioli

Easy Brussels Sprout and Shallot Gratin - In this brussel sprout gratin, brussel sprouts and shallots are roasted right in the casserole dish and then topped with cheese and breadcrumbs to make for an easy and light gratin. | justalittlebitofbacon.com
Brussels Sprout Gratin
Creamy Polenta Topped with Brussels Sprouts and Pancetta - Pan roasted brussel sprouts, crispy pancetta, and creamy, cheesy polenta all in one bowl? That's the definition of yummy. | justalittlebitofbacon.com
Brussels Sprouts and Pancetta Over Polenta

Blue Cheese and Brussels Sprout Salad - Pan roasted Brussels sprouts are paired with blue cheese and tossed with a tangy mustard vinaigrette in this fast and flavorful salad. | justalittlebitofbacon.com
Blue Cheese and Brussels Sprout Salad

This Brussels sprouts spotlight tells you everything you wanted to know about Brussels sprouts. How to cook them, where they come from, how they taste, and more! | justalittlebitofbacon.com

Related Posts:

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    Brussels Sprouts and Pancetta Over Polenta
  • Blue Cheese & Brussels Sprout Salad
    Blue Cheese & Brussels Sprout Salad
  • Deep Fried Brussels Sprouts
    Deep Fried Brussels Sprouts
  • Easy Brussels Sprout and Shallot Gratin
    Easy Brussels Sprout and Shallot Gratin
  • Pan Roasted Brussels Sprouts with Pomegranate Seeds
    Pan Roasted Brussels Sprouts with Pomegranate Seeds
  • Roasted Brussels Sprouts with Balsamic, Parmesan, and Pecans
    Roasted Brussels Sprouts with Balsamic, Parmesan, and Pecans

Filed Under: fall, ingredient spotlight, winter Tagged With: brussels sprouts

« Pan Roasted Brussels Sprouts with Pomegranate Seeds
Cinnamon Spiced Ricotta Cannoli Dip »

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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