The History of Brussels Sprouts
Brussels sprouts are leafy green vegetables grown for their edible buds. They are a form of cabbage, belonging to the mustard family Brassicaceae. Brussels sprouts are named after the city of Brussels in Belgium. Brussels sprouts may have been grown in Belgium as early as 1200, but the first recorded description of it dates to 1587.
Brussels sprouts started growing in the United States during the 18th century when French settlers brought them to Louisiana. The first plantings in California‘s Central Coast began in the 1920s, with significant production beginning in the 1940s.
Today, Brussels sprouts are widely grown in Europe and North America. Though commonly grown as annuals, Brussels sprouts are biennial plants and will produce yellow flowers with four petals if kept for two seasons.
Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks.
Brussels Sprouts Nutrition
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are also a very good source of folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. They are also a good source of iron, vitamin B2, protein, magnesium, pantothenic acid, vitamin A, niacin, calcium and zinc. It also contain numerous disease-fighting phytochemicals including sulforaphane, indoles, glucosinolates, isothiocynates, coumarins, dithiolthiones and phenols.
The health benefits of Brussels sprout include improving bone health, skin health, lower cholesterol, balance hormone levels, improve digestion, reduce oxidative stress, decrease the risk of obesity and diabetes, protect the heart, reduce inflammation, aid the immune system, and increase circulation, among others.
Shaved Brussels Sprouts Salad
-Brussels sprouts, Beets & Apples.
-Pecans or any nuts work well.
-Sharp Cheddar Cheese or oat cheese, blue cheese, Swiss cheese
-Balsamic Vinegar or apple cider vinegar
-Mustard. Dijon and honey dijon are best
-Honey or Maple syrup
-Dressing: whisk the olive oil, vinegar, mustard, and honey together. (you can eliminate the olive oil)
-Shred the Brussel sprouts with a knife or food processer.
-Julienne the beets and applies (with knife or food processor)
-Add the dressing, onion, cheese, and pecans.
-Put in refrigerator and serve cool.
Creamy Brussels Sprouts with Sun-Dried Tomatoes
-1 cup leeks
-1 clove garlic minced
-1/4 cup vegetable broth
-1 cup plant-based milk (almond, oat, soy)
-2 tablespoons unbleached all-purpose flour
-1 tablespoon nutritional yeast
-1 teaspoon yellow mustard
-1 tablespoon chopped sun-dried tomatoes (no oil preferably)
-In a large pan cook the Brussels sprouts, leeks, and garlic in vegetable broth until soft. Be careful to not overcook. They should not be mushy.
-Whisk together the milk, flour, nutritional yeast, and mustard. Stir in sun-dried tomatoes.
-Add the mixture to the Brussel sprouts, leeks, and garlic.
-Cook until everything is coated and the sauce thickens.
-Season with salt and pepper and top with parsley.