"BrusselSprouts" news and stories

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.

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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.