Harvest of the Month: Brussels Sprouts
Gauging by restaurant menus, cooking websites and Millennials’ kitchens, you would be forgiven if you thought brussels sprouts only recently emerged from the ground for the first time. After all, the little green clusters have become one of the hottest U.S. dining trends in recent years.
The truth is, brussels sprouts have been all the rage in Europe for centuries. Thought to have been first cultivated in Rome, they became especially popular as a vegetable crop in Belgium (therefore their name) in the 1500s, and first came to North America in the early 19th century.
Despite their popularity, brussels sprouts are still ranked as the nation’s most hated vegetable . . . which is a shame because they do provide a lot of nutritional value. They’re especially high in vitamins C and K, and they’re packed with other nutrients.
If you’re looking to buy the best brussels sprouts, FoodPrint.org suggests that you choose bright-green sprouts with compact heads that show no sign of dulling or wilting. Avoid any that have little pinholes in them, because that’s a sign that pests might have invaded them.
You can keep sprouts in the refrigerator for a couple of weeks if they’re on the stalk, or a week off of the stalk. They can be frozen, but they should be blanched beforehand.
Try this Delicious Roasted Brussels Sprouts Recipe
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