HWN Suggests

A (scientific) defence of the Brussels sprout

Brussels sprouts, like their European namesake, divide opinion. Some people embrace the flavour and familiarity of the small green vegetable. To others, they are an object of derision and disgust. Whatever you think of them, millions of sprouts will be sold, cooked, and either eaten or pushed to the side of the plate over the coming weeks. And they have been part of our diet for centuries. Culinary mythology suggests they were first seen for sale in the markets of Belgium in the 1200s, but their ancestors date back to Roman times. In many countries, Brussels sprouts are now as traditional as turkey at Christmas, with both appearing in festive records from the 16th century and becoming commonly…

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Articles of Interest

Brussels sprouts have as much vitamin C as oranges – and plenty of other health benefits

Pound for pound, you’ll get more vitamin C from them when eaten raw than from oranges. Cooked brussels sprouts still contain vitamin C, though – about the same pound for pound as you’d get from orange juice and raw oranges.

Brussels Sprouts: They're Tastier (and Healthier) Than You Think!

We recently tried our first pasta-with-brussels sprouts dish, and we were blown away! Not only was it hearty, satisfying and totally delicious, it was super healthy: brussels sprouts are low in calories, rich in fiber and packed with nutrients. And they're in...

FYI: Why Do Kids Hate Brussels Sprouts?

Because Brussels sprouts are bitter, and kids generally don’t like bitter tastes. It’s not their fault. Researchers say that an aversion to bitter and sour (generally a heightened gag reflex) is a survival instinct, since most toxins taste that way too. On the other hand, sweetness typically indicates that something is safe to eat, so children are born with a preference for sweets.

They Might Be Small, But Brussels Sprouts Are Incredible Powerhouses of Nutrition

Brussels sprouts deserve to be featured on dinner plates more often than they usually are. The unfortunate fate of many Brussels sprouts is overcooking, which is why so many people have unpleasant childhood memories of an unpleasant, sulfurous odor emanating from the stove. That smell is an organic compound containing sulfur that is released when Brussels sprouts become too soft. (You’ve got to respect a vegetable that has built-in protection against overcooking.)

Understanding The Brussels Sprout

Good things come in small packages, but so do glucosinolates. Because they are young and tender, Brussels sprouts contain more than their older cabbage cousins do. So cooking them is like raiding a spell-fortified Pharaonic tomb, or opening a bank vault protected by a time bomb. Once the heat is on, you have to work quickly and retain your presence of mind. If you do, a magnificent, nutritious payload can be yours for the taking.