Brussels sprouts are a typical replica of minuscule cabbages. Well, not only do they look like mini cabbages, in fact, brussels sprouts belong to the Brassicaceae family, which is closely related to green leafy vegetables like broccoli, kale, mustard greens, and cauliflowers.
The little green buds resembling baby cabbages have gained much popularity among the US citizens of late. Once a favourite among Europeans, a chunk of the American population has been adding roasted Brussels sprouts to their regular diet more often than before.
Brussels Sprouts: A Brief Background
Food historians and experts opine that originally Brussels Sprouts belong to the Mediterranean region and appeared in Europe for the first time in the 5th century, probably for a brief period of time. Later sources confirm the appearance and expansive growth of minuscule cabbage-like vegetables (also green in colour) in around Brussels in Belgium sometime around the 13th century.
The first written document about Brussels sprouts dates back to 1587. By the late 16th century, roasted Brussels sprouts became quite popular among southern or Catholic Netherlands regions.
Since it took some time to spread outside Brussels and eventually Belgium, it is believed that owing to the delay (in reaching other geographies) it gradually came to be known as Brussels Sprouts.
The French Settlers brought Brussels sprouts to Lousiana around 1800 and gradually the small round vegetable gained popularity among the locals. As demand started rising local production became common. By 1925 commercial production of Brussels sprouts had already begun in the United States (US).
Buying and Storing Brussels Sprouts
Brussels sprouts can be bought both on and off the stalk. When purchasing – whether from a direct farmer’s store or from a typical supermarket, do check for compact heads with no signs of wilting. Go for the ones with bright green colour and also check for insect-damage signs. Avoid sprouts with pinholes as much as possible.
Storing Brussels sprouts is not much of a hassle. If you are getting it from a store, just remember to wash them thoroughly in freshwater and transfer in an air-tight container putting it inside the refrigerator. It is advisable that store Brussels sprouts in the coldest part of the refrigerator. But, do remember to use up all the stock maximum within three-to-four weeks from the date of purchase. Later than that they being to mould.
Cooking Brussels Sprouts
These lovely tiny green vegetables can be cooked in a multitude of manner and all of them make for some delicious dishes. Whether its simple roasted Brussels sprouts or oven-roasted Brussels sprouts – each and every dish have its own unique touch and taste.
Some of the most common ways in which Americans consume Brussels sprouts recipes:
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- Roasted Brussels sprouts
- Sauteed Brussels sprouts
- Brussels sprouts oven-roasted
- Simple boiled Brussels sprouts
Brussels sprouts have become one of the popular foods that Americans now consume on a regular basis. These vegetables are good for health as they are rich in Vitamins C, K, and Vitamin B6.
Brussel sprouts pack a lot of pride for their smart price. They are listed in the Environmental Working Group’s Good Food on a Tight Budget as well.
