Ingredient of the Month: Brussels Sprouts
|Bright green and fresh, Brussels sprouts resemble miniature cabbages!|
The Brussels sprout has been grown in Europe in some form or other since Roman times, and the first modern sprouts were recorded in the 13th century in what is now Belgium, hence their name. They belong to the family of cruciferous vegetables, which also includes the super-nutritious kales, cabbages, broccoli and collards. During the 18th century French settlers took them to the USA, but the main growers these days remain Holland, Germany and the UK.
Health and Nutrition:
Like all the cruciferous vegetables, Brussels sprouts are really, really good for you: they contain sulphoraphane, a potent anti-carcinogen. Steaming and stir-frying does not destroy this, but boiling does. Amongst many other vitamins and minerals, Brussels sprouts are particularly rich in Vitamin K, Vitamin C and iron. Look here for some more info on this amazing family of vegetables.
We posted a recipe for Brussels sprouts with a maple syrup glaze a couple of years back- check it out here. What's your family-friendly, go-to way of cooking them?