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Green food for St. Patrick's Day: Brussel sprouts

Posted Mar 10th 2008 2:00PM by Shayna Glick
Filed under: Vegetables

I know, I know. You're thinking "Blech, those yucky things my mom was always telling me to eat." Perhaps something close to that, anyway.

I think these poor little guys have gotten a bad rap. This cousin of the cabbage can be really good if prepared well. Maybe your mom over cooked them when you were growing up. That makes the sprouts release sulfur compounds which definitely make them hard to swallow.

I personally love the things. They just need a little love to taste as good as they are for you. Brussel sprouts are high in vitamins A and C, folic acid and fiber. There are even studies that link the veggies to prevention of colon cancer.

Brussel sprouts, or brussels sprouts, got their name because they were first cultivated in the Brussels area. That doesn't mean you can't add them your Irish feast.

The wonders of roasted brussel sprouts

Posted Oct 16th 2007 9:40AM by Marisa McClellan
Filed under: Vegetables, Recipes, Roasting

When my sister came to visit last week, the first thing she asked me after hoping into my car at the train station was, "Do you have any brussel sprouts?" This might sound like a weird question, but the last two times she's stopped in Philly I just happened to have roasted brussel sprouts in the fridge. Sadly, this time around I didn't have any (although I had thought briefly about stopping to get some just the day before she arrived) and while we ate well while she was here (she makes a mean roasted sweet potato) I had started to develop a mean yen for some roasted brussel sprouts.

Last Thursday I finally slaked my thirst, as it were, with a pound of sprouts from my local produce market. I trimmed the ends off, sliced them in half and tossed them in a roasting pan with half a chopped onion, crushed garlic, salt, pepper and olive oil. They went into the oven at 375 degrees for about half an hour, until they were browned and tender. I finished them with a little squeeze of lemon and some chopped, toasted walnuts. Truly one of the best things ever.

How to make better brussel sprouts

Posted Dec 28th 2006 6:02PM by Nicole Weston
Filed under: How To, Did you know?

There are two reasons why brussel sprouts are not the most universally popular of foods. The first is that they are easily over cooked and, like the larger cabbages that they are related to, can develop a mushy texture and an unpleasant smell. The second reason that they aren't that popular also has to do with smell, but this one is one that they cause, not one that the sprouts give off themselves. Fortunately, both problems are easily remedied by proper preparation.

"Overcooking causes chemicals in the sprouts to react and emit sulphur," in turn imparting a biter taste and smell to the sprouts. To properly enjoy sprouts, start with fresh, crisp ones that have tightly curled leaves. They should require only 6-8 minutes of steaming or boiling before they are crisp-tender. Taking care not to overcook them, try braised brussel sprouts or oven roasted brussel sprouts, which will hopefully change the way you think about (and smell) brussel sprouts.

If you still don't like the cabbagy flavor of the sprout once it has been properly cooked, you can always try Shredded Parmesan Brussels Sprouts or Bacon and Cheese Brussels Sprouts.

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Green food for St. Patrick's Day: Brussel sprouts

The wonders of roasted brussel sprouts

How to make better brussel sprouts

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