Until I was an adult I thought I didn’t like Brussels Sprouts and then I had them at my friend Lori’s home for a St. Patrick’s Day party and OH MY! Now… we make them at least 1 – 2 times a month! We are just now adding Brussels Sprouts recipes to our site so bookmark us and check back to see what Bob whips up in his kitchen.
Our favorite way to eat Brussels Sprout is to roast them either whole or quartered. When quartered, Bob will whip up an aioli to dip them into – yum, perfect appetizer! He has an amazing white balsamic vinegar dressing to toss the whole roasted ones with that I will be adding soon {it’s in my fridge… waiting… begging me to photograph and eat it!}
If I get my raised beds made, I would love to try to grow my own – I think they are so cool how they grow!
Brussels Sprouts
The Brussels sprout is a cultivar in the Gemmifera group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated there
The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying or roasting; however, boiling results in significant loss of anticancer compounds. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the center of the stem to aid the penetration of heat.
Overcooking will render the buds gray and soft, and they then develop a strong flavour and odour that some dislike.
What are your favorite recipes / ways to eat Brussels Sprouts – share below.
Sources:
- http://en.wikipedia.org/wiki/Brussels_sprout
