If your only memories of Brussels sprouts are that of overcooked, flavorless little heads of smelly cabbage that even the dog wouldn’t eat, you owe it to yourself to give them another try. Not only are they a great source of vitamins A and C, high in protein, and loaded with fiber, but when prepared properly, these little gems are sure to be your new favorite vegetable, guaranteed.

Brussels sprouts (yes, they have an “s” at the end of their name for the capital city in Belgium where they originated) are one of seven cultivar groups of Brassica oleracea or wild cabbage. Cultivars—short for “cultivated varieties”— are plants that have been produced by selective breeding. Other popular cultivars of Brassica oleracea are kale and collard greens, cabbage, broccoli, and cauliflower.

Fun Fact: Brussels sprouts contain the gene, TAS2R38, which causes them to taste bitter to certain people.

Cooking Brussels Sprouts

Like other cruciferous vegetables, Brussels sprouts release a smelly sulfur scent when they are overcooked. It’s important to cook them just until tender. They can be steamed, boiled, oven-roasted, grilled, or sautéed; the flavor often benefitting from a bit of caramelization, i.e., browning, by roasting or pan-frying. Try to choose sprouts of a similar size so they will cook evenly. Splitting the sprouts in half reduces cooking time, which is important when trying to avoid overcooking.

Selecting The Best Brussels Sprouts

When choosing them in the grocery store or farmers market, find tight, hard, compact heads, that seem heavy for their size. Avoid leaves with brown or yellow patches or any leaves that are starting to get slimy. If some outer leaves are loose, or have become darker green and coming away from the head, trim them when cleaning, along with any brown coloring at the cut end.

This simple recipe is sure to make you a convert:

Oven Roasted Brussels Sprouts

Brussels Sprouts Topping/Dipping Ideas

Roasted Brussels sprouts are delicious by themselves, but they’re even more delicious with any one of these toppers/dippers! Ideas include:

  • A drizzle of honey and balsamic vinegarA simple squeeze of lemon and salt and pepperCrumble 1/2 cup goat cheese on the top of the roasted vegetables right when they come out of the oven.Creamy Sriracha Dipping Sauce (recipe below)Garlic aioli (recipe below) and a sprinkling of parmesan cheeseLemon aioli (recipe below) and crispy pancetta

Creamy Sriracha Dipping Sauce

Mustard Aioli

To the garlic aioli recipe, above add:3 tablespoons prepared mustard – you can use Dijon or honey mustard

Creamy Sriracha Dipping Sauce

Lemon Aioli

Using the basic garlic aioli recipe, above, reduce mayonnaise by 1/4 cup and add1/4 cup sour cream (do not use low fat)and the zest of 1 lemon

How do you serve up your Brussels sprouts?

  • Edward Higgins
  • #molongui-disabled-link
  • March 19, 2022
  • St. Paddy’s Day Leftovers? Whip Up Some Corned Beef Hash!
  • Edward Higgins
  • #molongui-disabled-link
  • May 27, 2021
  • American Flag Rules & Etiquette
  • Edward Higgins
  • #molongui-disabled-link
  • April 12, 2021
  • Fly Fishing: A Beginner’s Guide
  • Edward Higgins
  • #molongui-disabled-link
  • January 7, 2020
  • 5 Mistakes You Might Be Making With Your Cast Iron Skillet