Brussels Sprouts
December 11th, 2007 | by Ingrid
Some have ambivalence about these mini green, sometime purple, cabbage bundles. These gems offer a lot of goodness and when working with freshSome have ambivalence about these mini green, sometime purple, cabbage bundles. These gems offer a lot of goodness and when working with fresh, ideally organic, Brussels sprouts, you can’t go wrong. They are delicious with a dense texture, hardy flavor and a slight nuttiness. Brussels sprouts are at their best in autumn through early spring, as are most members of the cruciferous vegetable family.
Varieties
Listed below are some hybrid varieties:
- Bubbles
- Jade Cross
- Jade Cross E
- Oliver
- Prince Marvel
- Royal Marvel
- Valiant
Nutritional Profile
Brussels sprouts are a good source [though not a complete source] of vegetable protein. They contain significant amounts of antioxidants A and C.
Beta-carotene | Calcium | Copper | Dietary Fiber | Iron | Magnesium | Manganese | Omega 3 | Phosphorus | Potassium | Protein | Tryptophan | Vitamin A | Vitamin B1 [thaimin] | Vitamin B2 [riboflavin] | Vitamin B6 [pyridoxine] | Vitamin B9 [Folate-Folic Acid] | Vitamin C | Vitamin E | Vitamin K
Selecting and Storage
Choose brussels sprouts that are bright green, small, firm and compact sprouts with unblemished leaves and if possible hand pick individual sprouts. Avoid Brussels sprouts with yellow or wilted leaves, or sprouts that are puffy or soft.
Examine each individual Brussels sprouts [especially if purchased in a prepackaged container], remove yellow or wilted outer leaves and discard any that are in bad condition. Do not wash or trim before storing them. Place Brussels sprouts in a container [ideally with some ventilation] and refrigerate. Use within 3-5 days for best freshness.
Preparing
When ready to use check once again for any yellow or wilted outer leaves. Trim the stem ends.
Preparing raw, uncooked brussels sprouts is easy. They can be sliced thin, grated, shredded, or separate the leaves [also called “petals”], to use in salads, as a substitute for lettuce leaves, or in entrees.
Raw brussels sprouts are palatable when sliced thin or shredded.
Try this recipe: Brussels Sprouts with Hazelnut Pesto