As defined on the all knowing Wikipedia:
"The Brussels (or brussels) sprout (Brassica oleracea Gemmifera Group) of the Brassicaceae family, is a Cultivar group of wild cabbage cultivated for its small (typically 2.5–4 cm or 1–1.5 in diameter) leafy green buds, which resemble miniature cabbages."
I will tell you what I know about them without cheating and looking up facts.
1. They are part of the cruciferous family of vegetables. That includes cabbage, and broccoli. What makes them cruciferous is that their parts cross over each other. Mainly their leaves. Cruciferous vegetables are big anti cancer foods. So EAT THEM!!!
2. They are yummy.
That concludes everything I know about Brussels Sprouts...
Well not everything. I do know they have gotten a bad rap for a long time. And I am not sure why. I guess like most hated veggies it's because people are used to ill prepared versions of these Innocent Gifts from mother earth. I don't remember ever trying a Brussels Sprout until I was an adult. That was because I just had that inherent knowledge that they were gross. Once I tried them I fell in love! I would like to take this time to mention that I tried them at home after guessing how to cook them!!!! Yup I am that good that I figured out how to roast the perfect Brussels Sprout all on my own :)
Ok, ok.. it's not rocket science, but I had a moment, and I enjoyed it!
Wanna know how to do it?
Here is my no recipe, recipe for the perfect roasted Brussels Sprout:
One bunch of sprouts (that's how they're sold)
about a tablespoon of thyme
a couple big pinches of salt.
about 7 turns of a pepper grinder
about 5 tablespoons of extra virgin olive oil
one medium shallot diced into small pieces
First pre-heat your oven to 375.
To clean up the sprouts just cut off the Little bit of stem on the bottom and then cut in half. The outside leaves will fall off and you will be left with 2 perfect halves.
Place the Brussels Sprouts, thyme, and shallots in a baking dish and drizzle the olive oil all over it evenly. Then sprinkle the whole thing with the slat and pepper. Now gently mix the whole thing up with your hands and distribute the sprouts evenly in the dish.
Bake for 15 min, stir, and bake for another 5. They should be tender, yet firm, with just a bit of caramelizing.
Now, enjoy with a nice French Pinot Nior (as per my friend Alex at de* wine spot)
Let me know what you think!