Shaved Brussels Sprouts and Kale Salad with Pomegranate and Crispy Farro Recipe | The Feedfeed (2024)

FAQs

Why do brussel sprouts have a bad reputation? ›

Another reason that Brussels sprouts have a bad reputation is that older cultivars used to taste bitter. In the 1990s, Dutch scientist Hans van Doorn isolated the compounds responsible for the bitter flavor. As a result, seed companies were able to breed and select cultivars that contained less of these compounds.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Sow seeds in spring and plant out into fertile soil after all risk of frost has passed. Water regularly, feed with an organic nitrogen-rich fertiliser and stake in autumn to prevent wind rock.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

“Like other cruciferous vegetables, raw Brussels sprouts contain indigestible fiber that could cause extra gas in some people who may not be used to eating it raw,” says p*rnsriniyom.

Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health ( 2 ). They're also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function ( 3 ).

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.

Therefore, those who suffer from irritable bowel syndrome (IBS) can be found to be suffering painfully from consuming Brussels sprouts due to aggravated symptoms of gas and bloating.

Cruciferous Vegetables

Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas. Try some of these vegetables to see if they are easier to digest: carrots, spinach, sweet potatoes, zucchini, green beans, celery and squash.

Fertilization. Apply ½ cup per 10 feet of row of nitrogen-based fertilizer (21-0-0) at 4 and 8 weeks after transplanting or thinning to encourage vigorous plant growth. Avoid applying additional nitrogen after sprouts begin to form. High nitrogen levels cause loose sprouts and splitting to occur.

How many Brussels sprouts should you eat a day? ›

A ½ cup of Brussels sprouts is a good source of Vitamin K (137% RDI) and Vitamin C (81% RDI) Kids, Ages 5-12 Teens and Adults, Ages 13 and up Males 2½-5 cups per day 42 - 6½ cups per day Females 2½-5 cups per day 3½-5 cups per day *If you are active, eat the higher number of cups per day.

Coffee loving plants and herbs: green leafy plants, including brussel sprouts, cabbage, chard, kale, lettuce, parsley, and rhubarb.

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene.

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.

Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.

Britons eat more Brussels sprouts than any other nation in Europe. Our sprout industry is worth £650m and the area covered by sprout fields in the UK is the equivalent of 3,240 football pitches. It's fair to say that these days, no one loves sprouts more than the British.