The French brought them to Louisiana in the 18th century and the 1920’s they began to cultivate them in California and by the 1940’s their growth and Americas acceptance of them grew. Today the majority (80%) of their cultivation is for the frozen food market with harvest taking place between December and June.
I recently purchased my first whole stalk of the year at Trader Joe’s last week, and they were amazing. As a child, I could not stand them, and as I have aged, they have become more and more appealing and sit at the top of my faves list along with broccoli and cauliflower.
These I only purchase fresh and that leaves me without them for part of the year and that’s OK but when the stores don’t have them I am disappointed. They can put off an odor while roasting so be prepared to turn on the vent-a-hood.
Full of vitamin C and K along with B vitamins, essential minerals, and dietary fiber they are an excellent addition to any plate or diet. Part of the brassicas family like broccoli they contain sulforaphane which has anti-cancer properties and is another example of food that loves you back.
A nice Brussels sprout slaw can be made from them raw and delivers the most possible nutrition along with enzymes. Steaming, stir-frying or roasting are the preferred methods of cooking them.
As you can see by my photos roasted with a bit of oil and seasoning is my favorite. Once hot from the oven one may add a duck sauce or honey to a bowl with a bit of garlic chili paste, balsamic vinegar, or Sriracha to toss them in and served warm ensure there will be no leftovers.
Be sure and slice the larger ones in half or quarters so they cook more evenly. Roasted using only a bit of salt and pepper is fine too it just depends on what you and yours enjoy most.
Have an amazing weekend before Thanksgiving; try cooking a fresh batch of Brussels sprouts soon, share as you care to and Be Well!