As a child, I could think of no words more terrifying at dinnertime than “Brussels sprouts.” Invariably overcooked and, as a result, smelling of rotten eggs, these nutritious, cruciferous vegetables became the bane of family meals.
As my dread grew so did my deceptive eating habits. When my parents’ gazes were averted, I slipped individual sprouts beneath the table to a dog that would, and did, eat anything. When the dog had reached her limit, I tucked the offending vegetables into my napkin or hid them beneath an untouched slice of buttered bread. Whatever I could I did to avoid eating that night’s veg.
Twenty years later I am pleased to report that my fear of Brussels sprouts has come to a happy end. I owe this breakthrough to learning how to select, store, and prepare these vitamin C-rich plants.
In Belgium Brussels sprouts dominate the produce stands. Resembling tiny, green cabbages clinging to tall, thick stalks, they are uniquely Belgian. Although scholars debate the date of their emergence, placing this anywhere from the 12th to the 18th century, their name points to the place of cultivation – the capital of Belgium, Brussels.
Prized for their sweet nuttiness and petite form, Brussels sprouts are tenderest and most flavorful when 1 to 1 ½ inches in diameter. Similar to cabbage, they prosper in cold weather and develop their delicate taste after the first frost.
When shopping for Brussels sprouts, I look for small, firm, bright green heads and compact leaves. I avoid large, soft, or yellow ones as they tend to be old and bitter. If I happen upon sprouts still attached to their stalk, I opt for the smallest stalk. It will contain the youngest and best tasting sprouts.
Unwashed, individual sprouts will keep in a plastic bag in the refrigerator crisper for up to three days. Those on the stalk can be plucked off and stored the same way.
ROASTED GARLIC, CHESTNUTS AND BRUSSELS SPROUTS
Serves 8
2 pounds fresh or frozen Brussels sprouts, halved from top to bottom
2 cloves garlic, minced
1/2 cup roasted chestnuts, roughly chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pre-heat the oven to 425 degrees F.
Place the Brussels sprouts, garlic, olive oil, chestnuts, salt and pepper in a large baking dish. Toss the ingredients together, spread them in a single layer and bake until tender, about 25 minutes. Serve immediately.