Brussels Sprout Recipes To Bookmark Right Now (2024)

FAQs

Are brussel sprouts in season now? ›

They have a strong nutty or earthy flavor and can be slightly bitter. Their peak season is from late August through March. One half cup of cooked Brussels sprouts has 28 calories, 2 grams of fiber and is an excellent source of vitamins A and K.

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

Soon, plants grown from the old seeds were cross-pollinated with modern, high-yielding varieties, but it took years for any perceptible changes to really take hold. "From then on, the taste was much better. It really improved," Sintenie said. As the flavor has improved, so have sales.

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 per cent of the world's population have a mutation on this gene.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.

Radishes grow well in the light shade beneath Brussels sprouts, and they offer other benefits. Radish leaves are particularly attractive to flea beetles; planting radishes near Brussels sprouts can distract these pesky bugs and safeguard your sprout harvest.

Brussels sprouts are a source of fiber and may reduce inflammation. This cruciferous vegetable offers nutrients, including antioxidants, minerals, and vitamins.

Why cut Brussels sprouts in half? ›

By doing so, you reduce the size of the sprouts, speeding up cooking. You also create a flat surface in the process (one flat surface for halved sprouts; two for quarters), which improves contact with the hot pan or baking sheet, allowing you to brown them more effectively.

It's hard to beat the caramelized crispness of roasted Brussels sprouts (perhaps with a maple-Dijon glaze), but these little green guys can also be eaten raw. They're delicious when shaved in a salad dressed with olive oil and lemon juice, to start.

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Some dried or yellow outer leaves are okay, but the leaves should be tightly layered together. Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

Early varieties can be harvested from autumn onwards, but the main cropping season is through winter, as the flavour of the sprouts is sweeter once they've been frosted.

Brussels sprouts are a cool-season crop that are typically in season in the UK from late autumn to early spring, with the peak season being from October to December. The exact time can vary depending on the weather and location, but they are usually available from October to March.

Slow growers but well worth waiting for, most Brussel sprouts are ready for picking from late October through to February. 'Pick Brussels sprouts for immediate use when they are large enough for cooking, and still firm and tightly closed,' says Stephanie Harrod of Harrod Horticultural.