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Brussels Sprouts

by | Sep 16, 2014 | CSA Member Updates, What's in your share box

As the name implies, Brussels sprouts were originally cultivated in Brussels, Belgium.  The enlarged auxiliary buds resemble miniature cabbages.  Providing an excellent source of vitamin C, the sprouts also contain significant amounts of vitamins A and K.  High amounts of vegetable protein and carbohydrates are an added benefit.  Brussels sprouts, along with some of the other cabbage family vegetables, are thought to be a digestive stimulant.
Brussels sprouts flourish in cool weather.  Exposure to a few cool nights will improve the flavor, sweetness, and texture.  They are best used within a few days of picking.  To store, first remove any damaged or discolored outer leaves.  Store the unwashed sprouts in zip-loc bags in the hydrator drawer of the refrigerator.
Brussels sprouts are one of the simplest vegetables to prepare.  Simply wash in cool water, then immerse in a basin of water for a few minutes to remove any residual sand or soil.  Then cut off the tough bottom part of the sprout stem and remove the two outermost leaves.  The sprouts can be boiled or steamed, for no longer than 5-8 minutes.  Watch carefully and take care not to overcook.  Serve with a drizzle of olive oil, lemon juice, salt and pepper.  Or just top with a pat of butter.


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