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A (scientific) defence of the Brussels sprout
21.08.2023 - 11:50 / theunconventionalgardener.com / guest
Trevor George, King’s College London
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 consumed from the 18th century onwards.
Sadly another (particularly British) tradition at Christmas time is to boil sprouts until they are soft, soggy and sulphurous. This unfortunate introduction to overcooked sprouts in childhood may have traumatised generations and given the sprout a much undeserved reputation.
The problem has not been the sprout itself, but the cooking method. So surely even the most ardent shunner of sprouts should now be able to rediscover and celebrate this nutritious and versatile vegetable.
Brussels sprouts are buds that grow out the side of long stemmed cabbages, like baubles decorating a size zero Christmas tree. You could roast a whole stalk of sprouts for an impressive dinner table centre piece.
They are ideal shredded raw into winter salads or sliced and added to seasonal stir fries. They combine very well with garlic as well as bacon, and roast well too. Leftovers can be mixed with mashed potatoes to make bubble and squeak.
Boiling is actually the least nutritious
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