Available year round, these bright green members of the Brassiaceae family have tightly bound, compact leaves shaped into individual heads, usually about one to two inches in diameter.
Named after the capital of Belgium, where they thought to be native of, they are now cultivated throughout Europe and have become a staple in North America. Brussels Sprouts are a heady plant that thrive in the winter months in temperate climates where there is adequate rainfall.
Brussels Sprouts can be roasted, braised, blanched, fried, or even shredded and eaten raw in a salad. When cooked they are great at taking on the flavour of accompanying ingredients such as garlic, shallots, herbs, bacon, nuts, oils or balsamic.
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