I think Brussels sprouts get a bad rap... so many people think they don't like this great fall vegetable, without even giving them a chance. Have you cooked some Brussels sprouts this fall? (And note, they aren't Brussel sprouts, they're Brussels sprouts...)Brussels sprouts have been cultivated for centuries, and trace their modern roots back to the 1500's in Belgium. These little members of the cabbage family (Brassicas) are high in vitamin C and K, and are a great source of fiber. The most valuable nutrient in Brussels sprouts is sulforaphane, a phytochemical being researched for its anticancer properties.
In a year's time, 32,000 tons of Brussels sprouts are grown and harvested in the US, most of which are frozen for retail sale. California and Washington state grow almost all the Brussels sprouts in US production. Of course here in Lancaster County, PA we have wonderful, local roadside stands selling Brussels sprouts right now, as fall temperatures are ideal for growing and harvesting.
Give Brussels sprouts a try for the first time, or the first time of the season. Steaming, stir frying and roasting are the best ways to cook these little wonders to keep as much nutrition as possible, and enjoying them raw is the best of all.
By the Way
If you can't get over basic hang-ups about Brussels sprouts because of childhood memories of having to clean your plate, check out these tremendous recipes from www.realsimple.com , featuring sumptuous add-ins like grapes, pecans, apricots and, of course, bacon.
11 Easy Recipes for Brussels Sprouts
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