Homegrown Brussels sprouts are sweeter and nuttier than their industrially grown counterparts.
PHOTO: WALTER CHANDOHA
If you think you hate Brussels sprouts, try this delicious recipe for oven-roasted Brussels sprouts with bacon.
You can begin harvesting your homegrown Brussels sprouts as soon as they are marble-sized, but the most flavorful harvests are left for later in the season after the first frost has come and infused your sprouts with a natural sweetness that most commercially grown versions will never know.
The best thing about growing Brussels sprouts is that they are so cold-hardy you can enjoy them well into the winter, even at holiday meals.
In wintery climates, choose dwarf varieties of Brussels sprouts that take a long time to mature.
The trick to cooking Brussels sprouts is not overcooking them. A properly cooked sprout should be fork-tender but not mushy, and should retain most of its green color.
Choose slow-growing tall varieties of Brussels sprouts in warm areas.
A 2006 study in Current Biology found that some people may be genetically predisposed to hate Brussels sprouts and other cruciferous vegetables. But don’t count yourself among them until you’ve tried properly grown and prepared Brussels sprouts!