Hooray, ‘Brussels Sprouts Day’ will be here soon!

Here’s fair warning: “Brussels Sprouts Day” is Jan. 31. We all have to eat some. 

The problem is: Brussels sprouts are among the least popular of all American vegetables – ranking near the bottom along with asparagus, broccoli and cauliflower.

 

Kids absolutely hate Brussels sprouts, but they become an “acquired taste” for some adults. Indeed, Brussels sprouts have to “grow on you.” 

They are quite cute in appearance. Brussels sprouts look like “baby cabbages.” They flourished in the farm fields surrounding Brussels, Belgium. French Canadian explorers introduced Brussels sprouts to the Louisiana territory in the 17th century.

 

Does that make Brussels sprouts a “Southern food?” Not really. The crop prefers climates that can get a little frosty. Almost all commercial production is concentrated in San Mateo County, Calif., near San Francisco and San Jose. 

Sprouts grow on a stalk and each stalk may produce 15-20 sprouts...or even more. The plant may grow to be 2-3 feet tall. They get their sweet flavor if kept cool in the summer and exposed to frost. Sprouts should be harvested when they are bright green and before they turn yellow.

 

The leafy greens are loaded with vitamins A, C and K, potassium, calcium and fiber. 

Clifton Long Jr. of Medium.com, an online publishing platform based in San Francisco, said: “Through the efforts of talented chefs, the Brussels sprout has been given new life. A swanky take on this leafy green can be found on many menus; and it has become a trendy, healthy option.” 

“Brussels sprouts are a human-engineered strain of a plant called Brassica oleracea, which is also known as wild cabbage,” Long said. “Other strains include broccoli, cabbage, cauliflower, kale, mustard greens and turnips.”

 

“Collectively, we refer to this family as cruciferous vegetables. They’re also called cole crops (that’s why coleslaw is a cabbage salad). Cruciferous is itself a reference to the flower petals that bloom in the shape of a cross.” 

“Your parents were telling the truth: brussels sprouts are good for you. Now, to make them tasty,” Long said. 

“Esther L. Ellis, a registered dietitian nutritionist, based in Chicago, said: “Brussels sprouts practically beg to be in the oven. For a melt-in-your-mouth side, roast and toss with something sweet, such as dried fruit or maple syrup, as well as something savory – anything from Parmesan cheese to sliced olives.”

 

Jeff Hitchcock, president of Hitchcock Farms in Salinas, Calif., offers several “pairing” suggestions for Brussels sprouts. At the top of his list is bacon, which works “from easy appetizers to impressive entrees.”

One of his favorite recipes involves shredded cheddar cheese with Brussels sprouts, bacon, onions and thyme. 

Hitchcock also recommended two other cheese recipes. Try combining tangy Pecorino Romano cheese with shredded Brussels sprouts, he suggested. “Toss with toasted pine nuts and capers and then christen with lemon vinaigrette.” 

“A rich pairing of fresh Brussels sprouts and blue cheese serves up a savory side made even better with crunchy accents of walnuts and dried cranberries.” 

Try chicken, Hitchcock offered. “Pan-sear chicken breasts in cider and then move to the oven for a slow roast. Finish the dish by pairing with an irresistible medley of halved Brussels sprouts, apple wedges and sliced red onions.”

 

To make vegan tacos, use Brussels sprouts and avocado slices as your taco filling, Hitchcock said. “Drizzle with a tomatillo and jalapeno salsa and celebrate the spicy vegan heat.” 

“Crunchy carrots are naturals paired with Brussels sprouts in a colorful dish that cooks up in just half an hour. Lime, garlic and sugar meld the veggies’ complementing flavors.”