Brussels sprouts are among the most avoided vegetables due to their bitter flavor and unpleasant odor caused by a sulfur-containing phytochemical, glucosinolate. When preparing Brussels sprouts, it is crucial not to overcook because it can intensify the bitterness and unpleasant odor. When properly cooked and seasoned, Brussels sprouts have a natural, nutty sweetness. Brussels sprouts fall into the brassica oleracea family of cruciferous vegetables and are rich in vitamins C and K, folate, carotenoids, and fiber. Purchase Brussels sprouts that are bright green with tightly compacted leaves instead of yellow or wilted leaves, signifying aging and deterioration.
Simple Roasted Recipe:
Rinse Brussels sprouts under cool running water to remove any debris. Slice off the tough bottom stems and remove any discolored outer leaves.
- Halve the Brussels sprouts and arrange cut-side-down in a single layer on a baking sheet lined with parchment paper or in a baking dish
- Drizzle with olive oil and pinch of salt. Roast in a preheated oven at 400 F until browned on the exterior and tender on the inside
- Smaller Brussels sprouts (about 1” in diameter) should be roasted for 18 minutes, while those 1.5” in diameter or larger may take 20-25 minutes.
For more information, please visit: https://www.hsph.harvard.edu/nutritionsource/food-features/brussels-sprouts/
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