Everyday I’m Brusselin’
Study: Brussels Sprouts
Analysis: Tiny members of the brassica family, known for the small buds that resemble miniature cabbages, and a fantastic fall crop!
Back in the Day: Ancient folklore tells tales of the first Brussels sprouts growing from bitter tears! (Right in time for Halloween!) Children often spread rumors that the sprouts taste horrible, but this is only true if the tiny cabbages are overcooked.
Geographical Roots: Brussels sprouts are believed to have been first cultivated (as they are known today) in Belgium in the 13th century. When they made it to the U.S., they debuted agriculturally right here in California, where we grow upwards of 32,000 pounds of the fall veggie annually!
Why It’s a Gem: These little beauties grown in a helical pattern on thick stocks reaching lengths of up to three feet. They are packed with antioxidants, and have grown rapidly in popularity amongst foodies and gastronomers. They are often paired with bacon and balsamic vinaigrette and roasted to perfection. Prepared in this fashion, Brussels sprouts have changed turned-up noses into life-long fans!
Roasted, shredded, glazed, these fall favorites please all pallets!
Here are some of our favorite recipes:
Maple-Balsamic Roasted Brussels Sprouts from Love & Lemons
Kale + Slivered Brussels Sprout Soba Noodles from Sprouted Kitchen
Ina Garten’s Brussels Srpouts with Pancetta and Balsamic via Alexandra’s Kitchen
Kale and Brussels Sprouts Salad from Bon Appétit