Are Brussels sprouts from Brussels?
Are Brussels sprouts from Brussels?
Yes and no.
Brussels sprouts do in fact get their name from the capital of Belgium, where they've been a popular crop for more than 400 years and were cultivated on a large scale for the first time. Brussels sprouts are considered a Wild Cabbage (like broccoli and cauliflower), and most of these can be traced back to central Asia.
Brussels sprouts in Europe, most of which come from Germany, tend to be much smaller than their American cousins. If you live in the U.S., it's most likely that the little cabbages you'll be eating tonight were grown in California.
what you should know
No vegetable suffers from a greater public relations handicap than the Brussels sprout. A cousin to cauliflower, the Brussels sprout is basically a tiny head of cabbage, to which it's also kin. (How can you hate a tiny cabbage?)
don't overcook As with broccoli (another cruciferous cousin), the main cause of the contempt towards Brussels sprouts is chronic overcooking, which releases a wicked, sulphurous smell. Quickly braised or blanched, Brussels sprouts hold onto their green earthiness but also take on a slight vanilla flavor. We also like to roast them on high heat to brown them to a nutty crispness.
my little cabbage Brussels sprouts grow on stalks which are mechanically stripped right after harvest. (Occasionally, at a farm stand or in a Whole Foods, you'll find an unstripped stalk of sprouts.) To prep a sprout, treat it like cabbage and slice off the tough stem end and toss the dark green, outer leaves.
it's thursday, these must be belgian Are Brussels sprouts from Brussels? Sort of.
the little cabbage that could In 2002, the Brussels sprout was voted the most hated vegetable in the UK. In 2005, it was only the 5th most hated vegetable. Sounds like a movement.
what you need
Barbara Kafka's a strong proponent of roasting quickly on high heat. It's a technique that lends itself well to Brussels sprouts, which brown and sweeten without overcooking.
We prefer the simple stability of a sheet pan when roasting vegetables like Brussels sprouts, which should be tossed to even the browning.
Though we prefer the old-fashioned cloth oven mitt, we're suckers for silicone pot holders, which are perfect for a quick shake of the sheet pan.
what you do
The warm spiciness of Brussels sprouts makes them well-suited to stir-fries like this one with pork, peppers and ginger.
Are we fools for even suggesting that you pair Brussels sprouts with their equally despised cousin cauliflower? Maybe. But roasted with some fennel seed, they turn lovely and sweet.
Brussels sprouts' floral touches make them a great stock ingredient for curries. Try this simple dish of curried sprouts and sweet potatoes.
Looking for a Brussels sprouts recipe that even a Brussels sprouts hater may eat? Try adding white beans and cheese.
The clean crunch of the Brussels sprouts plays off the creamy richness of chanterelles, tarragon and cream.
