Speaking of holiday dishes, for many brussels sprouts are a reminder of family traditions, especially if your ancestors hail from the UK. Below, my colleague Sally Trosset recalls her own “seasons of sprouts past.”
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After getting a bad rap for many years, brussels sprouts have reclaimed their role as one of the most popular vegetables.
My earliest childhood memory of brussels sprouts is me at about 6 years old, sitting at the kitchen table, well past the dinner hour. My brothers and sisters and my father are long gone; off doing homework or watching tv. I am in the kitchen, still sitting at the table and my mother is not far away, frustrated with my stubbornness, and busying herself as I stare at my dinner plate -- everything eaten except for the, now cold, dreaded, brussels sprouts.
I’m not sure how that night ended; I probably ate a few and hid the rest in the flower box we had at the end of our kitchen table. I probably managed to stuff a couple in my pockets as well. I didn’t even bother trying to feed them to the dog; I knew he wasn’t going to eat them.
Fast forward, it’s decades later: I’m out to dinner with my daughters and they order roasted brussels sprouts as an appetizer. They arrive at the table, roasted to perfection, in a balsamic glaze with small bacon pieces on top. They were delicious! Served this way was not the healthiest option, but they sure were tasty! I decided to do some research when I got home. There had to be so many healthy ways to eat brussels sprouts.
Fast forward, it’s decades later: I’m out to dinner with my daughters and they order roasted brussels sprouts as an appetizer. They arrive at the table, roasted to perfection, in a balsamic glaze with small bacon pieces on top. They were delicious! Served this way was not the healthiest option, but they sure were tasty! I decided to do some research when I got home. There had to be so many healthy ways to eat brussels sprouts.
Allrecipes.com has some delicious and healthy recipes I’m looking forward to trying. Some include a basic side dish of just roasting the sprouts on a preheated baking sheet in a very hot (450 degree) oven, with just salt, pepper and olive oil. Some recipes are full meals, roasting the sprouts with chicken or sausage and other vegetables, or baking them au gratin style.
I also looked at Delish.com, which had very interesting appetizers, side dishes and entrees featuring sprouts. They also include a beautiful photo gallery, so you’ll definitely be cooking brussels sprouts after looking at this website!
As luck would have it, brussels sprouts are available anytime during the year, but they are most plentiful in late fall, just in time for the holidays. It is suggested that if you want the ultimate brussels sprouts experience, to purchase them right after a frost, still on the stalk. It is said that when the plant experiences the frost, the sprouts increase their sweetness and that helps the plant keep from freezing (think antifreeze).
Personally, ordinary loose brussels sprouts from Pathfinder Produce or the grocery store fit the bill for me, both with taste and nutrition. According to healthline.com, sprouts are low in calories, but high in many nutrients, especially fiber, vitamin K and vitamin C. A half cup of cooked sprouts offers:
- Calories: 28
- Protein: 2 grams
- Carbs: 6 grams
- Fiber: 2 grams
- Vitamin K: 137% of the RDI
- Vitamin C: 81% of the RDI
- Vitamin A: 12% of the RDI
- Folate: 12% of the RDI
- Manganese: 9% of the RDI
Being high in fiber, vitamins, minerals and antioxidants, brussels sprouts are definitely a nutritious addition to your diet. Adding sprouts to a diet rich in fruits, vegetables and whole grains has the potential to make a major positive impact on your health.
Simple to prepare and enjoyable in a variety of side dishes or main courses, I’m happy to have brussels sprouts back in my life. My mother would be so proud, and she’s probably reading this saying, “I told you so!”
Until next time, enjoy your brussels sprouts!
Sally (and Lori)
