Brussels Sprouts 101

Brussels Sprouts  are a great little vegetable, with a bad reputation.  
They are part of the cabbage family, brought to America around 1800 by French Settlers.  Idea temps. range from 45 to 75 degrees, which translates to California being the major producer for the U.S.
They contain good amounts of vitamin A, C, folic acid and dietary fiber.
Moreover, they are believed to protect against colon cancer due to their containing sinigrin.

Harvest: June through January.

Cooking methods include steaming, roasting or boiling.  
To ensure even cooking throughout choose similar sized buds. 
Whatever cooking method is employed, overcooking is avoided. Overcooking releases the glucosinolate sinigrin, which has a stinky sulfurous odor. That odor is the reason many people profess HATE of brussels sprouts.  Generally 6–7 minutes boiled or steamed is enough to cook them thoroughly, without overcooking and releasing the sinigrin.

 Some farmers markets will sell the entire stalk, which is a show stopper.  Bring one of these home for thanksgiving to cook, or when you have guests over.  Fancy business!

My favorite recipe to get haters to love:
Just be careful not to overcook of the leaves will start to get crispy weird.

Here are some shots from my kitchen, last night:
My man (who hates brussels sprouts) loves these!



  1. http://exclusivegenerator.blogspot.com/2009/11/since-ive-got-them.html
    this recipe is BOMBAY too. made me a big fan of the little green guy

  2. I'll try it! I have more in the fridge! thanks!

  3. Kerri, I cut them in half, coat them in olive oil and roast them at 450 for 1/2 hour. The leaves do get all dark and crispy (and delicious). I learned this trick from kacee. Totally made a sprout eater out of me. Love your new blog! Miss you!