20 Recipes to Convince You Brussels Sprouts Are Actually Delicious (2024)

FAQs

What gives brussel sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Brussels sprouts are a source of fiber and may reduce inflammation. This cruciferous vegetable offers nutrients, including antioxidants, minerals, and vitamins.

Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water. Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.

Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene.

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.

Irritable bowel syndrome (IBS): Eating Brussels sprout might cause gas. This could make symptoms of IBS worse.

What is the black stuff on brussel sprouts? ›

Alternaria Leaf Spot and Blackleg are the fungal party crashers ruining your Brussels sprouts' vibe. These fungi love a moist environment and will exploit any weakness in your plants, be it a tiny wound or just the plant's natural openings.

With all of these benefits, you may be wondering if it's okay to eat Brussels sprouts every single day. Rifkin's expert opinion is that it's safe to do so, but you also want to make sure you're eating other nutrient-rich foods too.

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.

Syngenta scientists first discovered the relationship between glucosinolates and bitter taste in the early 1990s, Van der Toorn says: 'The lower the level of some glucosinolates the less bitter the taste of the Brussels, which is perceived as milder or sweeter.

But most of brussels sprouts bitterness can easily be minimized by using fresh, in season sprouts, the right cooking method, and the right flavors. Salt, sugar, acid, and fat can all be used specifically to make brussels sprouts taste less bitter.

The larger the Brussels sprouts grow, the more they take on the qualities of cabbage. Large pieces will be slightly more bitter, while smaller Brussels sprouts are a little bit sweeter. Save the big ones for roasting, when the combo of high heat and fat coaxes out every drop of sweetness.