Brussels Sprouts: Love 'Em, Don't Leave 'Em

(Page 3 of 3)

February/March 2008
By Roger Doiron 
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Brussels sprouts deliver in home gardens long after all the other vegetables have given up. So, why not give them a first try or a second look this growing season? With time and practice, you may soon be calling someone who is near and dear to you “mon petit chou.”

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Oven Roasted Brussels Sprouts with Bacon

1 pound Brussels sprouts, trimmed and halved
3 tbsp extra virgin olive oil
Juice of one lemon
5 strips bacon, cooked to crispy and crumbled
1 tsp lemon zest
Salt and pepper, to taste

Preheat oven to 400 degrees F. Place Brussels sprouts in a large bowl and toss with olive oil and lemon juice. Arrange sprouts in a single layer on a baking sheet and bake for 25 minutes (turning once or twice), or until tender and golden brown. Return Brussels sprouts to bowl, stir in bacon, lemon zest and additional lemon juice if desired. Salt and pepper to taste. Serves 4 to 5.

The Ick Factor: A Scientific Explanation

If you’re a member of the “leave ’em, can’t love ’em” crowd who detests Brussels sprouts, there may be a scientific explanation for your aversion to the cabbage family’s smallest member. A study published in 2006 in Current Biology concludes that some people’s palates may be genetically wired to react more strongly to the bitter compounds known as glucosinolates found in cruciferous vegetables such as broccoli, Brussels sprouts, radishes and turnips. But don’t assume you’re in this camp until you’ve tried properly prepared Brussels sprouts!

Roger Doiron is a Kellogg Food and Society Policy Fellow and founder of Kitchen Gardeners International, a nonprofit network of gardeners from around the world whose goal is to achieve greater food self-reliance through the promotion of kitchen gardening, home cooking and sustainable local food systems.

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