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

FAQs

What gives Brussel sprouts a better taste? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of Brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates.

Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

Brussels sprouts are a healthful vegetable rich in vitamin C and K. They may also possess some health benefits, such as reducing the risk of heart disease and some cancers.

The fiber in Brussels sprouts—over 3 grams per cup, according to the USDA—helps regulate blood sugar levels, support digestive health, and feed the beneficial gut bacteria. Gut bacteria are tied to positive mood, immunity, and anti-inflammation, according to Harvard University's School of Public Health.

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.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

How many brussel sprouts should you eat a day? ›

A ½ cup of Brussels sprouts is a good source of Vitamin K (137% RDI) and Vitamin C (81% RDI) Kids, Ages 5-12 Teens and Adults, Ages 13 and up Males 2½-5 cups per day 42 - 6½ cups per day Females 2½-5 cups per day 3½-5 cups per day *If you are active, eat the higher number of cups per day.

“Additionally, those with a sensitive gut should also be extremely careful about consuming sprouts since they are hard for the body to break down and digest which can, in turn, cause abdominal pain, gas, and either diarrhoea or constipation, depending on the condition of your gut.

Low calorie density: Vegetables are generally low in calories and have a high water and fiber content, which means that they can be filling but not necessarily satisfying. This can lead to feeling hungry again shortly after eating them.

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.

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.