Brussel Sprouts....nipping it in the bud.

Okay, this is frustrating.   We like to give a bit of history to whatever our topic is, but in the case of the misunderstood Brussels sprout, it seems there is not a clear understanding of its place of origin.  Some information indicates that it comes from what is now known as Brussels and therefore a namesake.  Some say it was cultivated in Italy during Roman times.  It definitely originated in Europe and made it's way to the US.  California is the biggest grower of the sprout today.  

It may be that we will never know.  Maybe it doesn't really matter.  What is known is Brussels sprouts are direct relatives of cauliflower, broccoli, kale, collards and cabbage.  Indeed, the sprouts look remarkably like a teeny tiny head of cabbage. 

Brussels sprouts are an excellent source of essential vitamins, fiber, and folate. They are especially high in Vitamin C. They have been shown to have some very beneficial effects against certain types of cancer, as they contain many different ingredients that are believed to help prevent the disease.

I remember the first time I saw an actual Brussels sprout plant at the farmer's market.  People were walking around with this long stalk with all these buds.  I thought it looked incredible, more like a weapon of some sort.  It didn't occur to me that the sprouts grew on a stalk.  Before that, I only had this image of a overcooked, brownish green pile of....well, quite frankly....yuk! 

Here's what they look like while growing:

Brussels Sprout Plants

Here's what they look like after they are harvested:

Brussels Spout Buds

And here's what they look like roasted and lovely:

Basic Roasted Brussels Sprout

If you are ready to give Brussels spouts a fair chance as part of your culinary experience, then here's a basic recipe: 

What you will need:

1 lb fresh Brussels spouts

1 Tbs Olive Oil

Salt and Pepper to taste

What you will need to do:

Heat oven to 400F.  Toss sprouts in oil to coat evenly.  Place on baking sheet.  Roast in oven for 20 minutes, tossing halfway to ensure even cooking.  Season with salt and pepper.  Serve immediately and enjoy.....

....wait a minute!  What if we turn this recipe up a bit?  Brussels sprouts are one of those foods that pair oh so well with something that is luscious, like bacon. 

Consider these alternative steps:

Dice up about a half pound of bacon and fry until very crispy.  Save about 1-2 Tbs of the bacon fat, discarding the rest.  Toss the sprouts in the bacon fat and roast as directed.  

If you have some good balsamic vinegar, sprinkle a little over the sprouts just before serving.

Now that's what we call good eating!

If you haven't given Brussels sprouts a chance because childhood memories include a mushy, squishy mess, then it's time you reconsidered this valuable and delicious, healthy vegetable.

Now go out and make something good.