Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino Recipe on Food52 (2024)

FAQs

Why do brussel sprouts have a bad reputation? ›

Another reason that Brussels sprouts have a bad reputation is that older cultivars used to taste bitter. In the 1990s, Dutch scientist Hans van Doorn isolated the compounds responsible for the bitter flavor. As a result, seed companies were able to breed and select cultivars that contained less of these compounds.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

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.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

3 Just keep in mind that Brussels sprouts are high in fiber, which can cause abdominal pain, bloating, and gas if you eat too many. 4 Read on to learn about the nutrition of Brussels sprouts and how to incorporate them into your diet.

Is it OK to eat Brussels sprouts everyday? Go for it. “If you enjoy sprouts and can tolerate them, absolutely! They're lower in calories and contain a myriad of important nutrients” says Snyder.

It's hard to beat the caramelized crispness of roasted Brussels sprouts (perhaps with a maple-Dijon glaze), but these little green guys can also be eaten raw. They're delicious when shaved in a salad dressed with olive oil and lemon juice, to start.

Roasting Brussels sprouts caramelizes their natural sugar and mellows out bitter notes, providing rich flavor and a crispier texture. Brussels sprouts are a good source of fiber and vitamins C and K, notes the Harvard T.H. Chan School of Public Health.

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

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.

What organ is brussel sprouts good for? ›

May support heart health

Brussels sprouts are especially rich in a plant compound, called kaempferol. This antioxidant has been studied for its many health-promoting properties, including the benefits it has for heart health.

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.

It's important to wash Brussels sprouts before you eat them to get rid of dirt, bugs, pesticide residue, and bacteria. Luckily, it's easy to wash these delicious vegetables.

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.

According to a 2011 study by Cornwall College, sprouts contain a chemical, similar to phenylthiocarbamide. This matters because people who have a variation of a gene called TAS2R38 are able to taste the 'bitterness', whilst those without it simply don't.

Cabbage, celery and Brussels sprouts are environmentally most sustainable. Vegetables consumption generates 20.3 Mt CO₂ eq. and depletes 253 Mt eq. water/yr.

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

“Like other cruciferous vegetables, raw Brussels sprouts contain indigestible fiber that could cause extra gas in some people who may not be used to eating it raw,” says p*rnsriniyom.