By Jane Hayes / Garden Jane and Pam Jackson
Brussels Sprouts are often passionately hated, or dearly loved, so we looked into where they ranked in the vegetable “popularity contest”. In 2010, Brussels Sprouts made the list of the top 30 vegetables consumed in the US (according to Supplement SOS). However, they are hanging out near the bottom of this list with the likes of Okra and Kale – also common love/hate vegetables.
Personally, we love the sweet delicate flavour of Brussels sprouts. However, if over cooked, the presence of sulfur compounds (present in all members of the Brassica family – broccoli, cauliflower, cabbage, kale, mustard greens etc.) cause them to smell a little bit like mustard gas which is likely what causes some children to despise them.
This highly nutritious “bud” of a vegetable is a relatively new creation in human history – not becoming common in English and French gardens until around the end of the 18th century. It is believed that they were first cultivated in Belgium in the 16th century where they were named after the capital city Brussels (this fact should help you to not forget the “s” at the end of Brussels). Vegetable breeders selected for cabbages with multiple side buds rather than one large terminal bud to eventually create Brussels Sprouts.
How to Grow:
Brussels Sprouts are a cool-season crop and grow best in cool humid climates. Start indoors 4 weeks before the first frost. Brussels Sprouts are a long season crop which need to be planted in spring as soon as the threat of frost is passed for a fall harvest. Plant seedlings 18-24 inches apart in rows about 36 inches apart. In the fall, for best flavour, try to wait until after the first frost to pick your sprouts. Leave the stem in the garden and pick off only what you need as the remaining sprouts will keep into the late fall on the stem. Continue harvesting Brussels Sprouts all fall (if they last that long!).
Recipe:
Sauteed Brussels Sprouts
We like to keep it really simple when it comes to cooking Brussel Sprouts. Simply sauteed in pan with a little butter or oil brings out their delicate sweet flavour, but remember, don’t overcook!
What you need:
- 1/4 cup extra-virgin olive oil or butter
- 2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
- Coarse salt and ground pepper
- 2 tablespoons fresh lemon juice
What to do:
In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.