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

FAQs

What gives Brussel sprouts a better taste? ›

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.

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. Brussels sprouts are a staple of Christmas and Thanksgiving dinner.

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.

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.

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.

Things You Should Know

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.

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.

If there is one reason why Brussels sprouts are the world's most hated vegetable, it's because most of them have been overcooked. Brussels sprouts contain glucosinolates, and although these compounds are good for us, they're also responsible for the 'rotten egg' aroma associated with cruciferous vegetables.

Some people are very sensitive to the taste of cruciferous vegetables (broccoli, cabbage, brussels sprouts etc.) This is a genetic trait and it makes these vegetables taste bitter and unpleasant. You should be thankful that you have the genes that allow you to enjoy these delicious vegetables.

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 is one major side effect of eating brussel sprouts? ›

The most common side effect of eating raw Brussels sprouts is that it may cause increased gas. This could be the most uncomfortable among people who have existing digestive conditions like IBS.

“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.

With all of these benefits, you may be wondering if it's okay to eat Brussels sprouts every single day. Rifkin's expert opinion is that it's safe to do so, but you also want to make sure you're eating other nutrient-rich foods too.

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. So, Brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.

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.