I remember when I was young having Brussels sprouts and it wasn’t a big hit at our dinner table, except with my parents.  It seemed that Brussels sprouts seemed to have almost disappeared and you didn’t hear people talking about, or see recipes on how to prepare it.

I looked in some old cook books for recipes and found many of them were basic boiling and adding butter or they just didn’t have any recipes. I thought for sure I would have found a couple of recipes considering these books are from the 1960’s.

Lately, I can’t help but notice “they’re back”.  Long stalks can be found in the supermarket and local farmers markets have bushels of them. They’re even making the front page of the food section of my local paper on Wednesdays.

Some of the benefits of Brussel Sprouts include its low in calories, high in vitamins C, B and vitamin K. They are also a rich source of minerals including magnesium and copper.

Brussel Sprouts are coming into season now. Fresh sprouts should feature firm, compact and dark green. Avoid sprouts featuring loose leaf, yellowish and light in hand.

Fresh sprouts will keep in the refrigerator for a few days. Remove any damaged or discolored outer leaves and store fresh unwashed sprouts in plastic bags/zip pouches in the vegetable container in the refrigerator.

Check out the recipe page for a simple recipe to get you started eating sprouts again. 

What memories do you have of brussels sprouts?