Local and Organically grown Brussel Sprouts
Named for the city in Belgium where this vegetable was first referenced in the 1200s – Brussels – this miniature cabbage may have been cultivated in Italy during the reign of Roman emperors. They migrated with European farmers into the U.S. in the 1800s.
In a long line of crucifers with cabbage, radishes, cauliflower, and kale, Brussels sprouts are a cool weather crop with a nutty, earthy taste and the appearance of miniature cabbage heads. Unlike that larger variety, the best flavor is actually achieved when they’re placed into a very small amount of water and steamed, drained, and served immediately with a little salt. Overcooking destroys not only the nutrients, but the flavor, consistency, color and, most noticeably, the aroma.
As a variation, try serving steamed Brussels sprouts as a side dish with a honey mustard or cheese sauce, or roasted and tossed together with toasted pine nuts, freshly grated parmesan cheese, olive oil, and balsamic vinegar.