Brussels sprouts may not be one of the most popular vegetables, but they are one of the oldest cultivated. The first recorded cultivation of the forefather to the modern Brussels sprouts was in ancient Rome! The strain of the modern Brussels sprout was developed in medieval Belgium where it spread over northern Europe and eventually the world.
Brussels sprouts are a relative to cabbage (actually the edible bud of a type of cabbage called, Brassica oleracea), kale and broccoli. They are high in vitamins A and C and it is thought to have anticancer properties, specifically for prostrate cancer.
You can roast them in the oven, sauté them, steam them or boil them. Or try grilling them! They do not lose as much vitamins when cooked as other vegetables.
For a simple side dish just sauté them with a little butter and bacon or roast them in the oven with salt, pepper and a little olive oil (450 degrees F for about 15-20 minutes), super simple and delicious!
Choose sprouts that are green and fresh looking. The right ones to pick should have tightly compacted leaves with the whole bulb feeling dense and heavy. Store them in the vegetable drawer of your refrigerator.
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Photo by Michelle Roberts
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