Brussels Sprouts

Brussels sprouts are members of the Brassica family, which includes cabbages and mustards so they are cousins to broccoli, cauliflower, kale and so much more.   Like all members of this august family, the Brussel sprout is loaded with vitamins and minerals, notably vitamin K, vitamin A, and vitamin C.  Which all sounds like a way to convince you to eat them, because they’re good for you.

Addictive

But they’re so much more than good for you. They’re tender, delicious, addictive, and when they are well-prepared  as in this simple recipe, you will find yourself going back for more.  Over and over again. 

Brussels Sprout Secrets

One of the secrets to a great Brussels sprout includes a freeze out in the field, for that causes natural sugars in the plant to surge.  Another secret is this recipe, where they cook gently until they are tender through.  There is no crisp, greenness left but instead all of their naturally round, almost buttery flavor at its peak, enhanced here with the addition of herbs and slender slices of garlic.

Why Brussels?

So why are these teeny cabbages called Brussels sprouts? They don’t grow right in Brussels, but made their way to the region around the city, from Milan where they were called cavoli Milanese, or Milan cabbages.  Belgian growers loved them but they took up too much space in the garden.  After a little tinkering they were trained to grow up a fat, thick green stalk which they crowd, hugging together to a crown which looks like a giant green rose. Besides being delicious, they’re so attractive they are occasionally included in flower arrangements!

So do serve these often in winter, as a first course or along with your favorite roast meat or poultry, steamed fish, or as part of a vegetarian meal.  You’ll watch them disappear!