My Favourite Brussels Sprouts

As a youngster, the only time I ever saw Brussels Sprouts was on Thanksgiving, and while my Mother was a terrific chef, they were the one thing on the table that needed an explanation for their very existence…………………………….Okay, yes they are good for me, but I simply knew them as “little green balls from Hell”. (Excuse my language, but yes – that’s what we kids called them, back in the ’60s)

My how things have changed! In the 1990’s, a less bitter variety of Brussels Sprouts became readily available, and what ensued was an evolution of uses and cooking methods.

Today, this trendy tiny cabbage (Brassica Oleracea) is found in salads, soups and stews, stir fries, and is baked, boiled, steamed, deep fried and sauteed; but however you prepare them – it is a deliciously wonderful vegetable and side for almost any occasion.

My favourite Brussels Sprouts is one of Jacques Pépin’s (renowned French Chef) simple recipes introduced in the early 2000’s.

This recipe brings out the colour and features the flavour of the Brussels Sprouts and can be prepared and served in 15 to 20 minutes.

You were right Mom, they are good for you…. – so delicious, and a great side.

This recipe will serve 3 to 4 people

Ingredients:

¾ lb of Brussels Sprouts – depending on size, 18 to 20

1 to 1.5 strips of bacon (to your liking). No need to have bacon at all if you have a vegan in the family

TBSP of Olive oil and a splash for when plated

Salt and Pepper to taste

Note: All kinds of goodies can be added to this versatile recipe: Garlic, red onions, chopped walnuts and even a squeeze of lemon when plated.

Method:

• Cut strips of bacon into small pieces
  • Fry bacon pieces in olive oil on medium high heat

• While bacon is cooking, wash and clean Brussels Sprouts, cutting off dried part of stem
• Slice the Brussels Sprouts (shredding) from stem to head.
  • If you are serving for a larger group, it may be timelier to use a food processor

• When the bacon is done (semi crisp), add the Brussels Sprouts to the pan and give a good stir to completely mix in and coat the sprouts

• Place a lid on the pan and allow to cook for 2 minutes
  • Remove the lid, give a good stir and season (salt and pepper) to taste – back on with the lid.

• Check the Brussels Sprouts every minute and sample for desired doneness. The water content from the Brussels Sprouts should be enough to keep the contents moist.

• If need be, add a TBSP of water.

• To slightly caramelize, leave in the pan longer with lid off – our preference is to cook to a slight chew and a beautiful bright green colour

• Serve on a small platter or casserole dish with a splash of olive oil on top.

That’s it. This is a wonderful side that can stand up to any plate of chicken, roast beef or even serve as a bed for salmon.

I hope you enjoy this version of Brussels Sprouts and I know my Mother would!

Below is a printable recipe card from RecipesGenerator. Please give it a try!

Brussels Sprouts Facts:

FAQ: Why Did Brussels Sprouts Change in the 1990s?

Why did old Brussels sprouts taste bitter?

Older varieties contained high levels of bitter glucosinolates, which gave them a sharp, sulfur-like taste.

What changed about Brussels sprouts in the 1990s?

Plant breeders identified the specific compounds responsible for bitterness and crossbred sprouts with naturally milder varieties, resulting in sweeter and more appealing cultivars.

Were the new Brussels sprouts genetically modified?

No. These improvements were made through traditional plant breeding, not genetic modification.

Why do people like Brussels sprouts more now?

The newer cultivars taste milder, and the popularity of roasting helped highlight their natural sweetness.

FAQ: Are Brussels Sprouts Good for You?

Are Brussels sprouts nutritious?

Yes. They are rich in vitamins C and K, antioxidants, and dietary fiber.

Do Brussels sprouts support digestion?

Their high fiber content supports healthy digestion, though some people may experience gas from sulfur compounds.

Are Brussels sprouts good for heart health?

Yes. Their antioxidants and fiber contribute to reduced inflammation and better cardiovascular health.

Are Brussels sprouts good for weight management?

They are low in calories and high in fiber, making them a filling, nutrient-dense option.

FAQ: Are Brussels Sprouts Really From Belgium?

Where do Brussels sprouts come from?

They are named after Brussels, Belgium, where they were widely cultivated

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