One of the main reasons people dislike Brussels sprouts may go back to childhood memories of being served overcooked, strong-smelling sprouts. This smell is associated with a compound in the sprouts that contains sulfur. Interestingly, this compound is also linked to their cancer-fighting characteristics. When cooked properly (see recipe below), Brussels sprouts transform into a sweet and slightly nutty vegetable that you simply can’t resist.
Let’s take a closer look at these little cabbages …
Brussels sprouts peak in September through mid-February.
Choose firm, compact, bright green sprout heads with minimal nicks and no torn or yellowing leaves. Smaller sprouts have a sweeter taste.
Remove and discard any damaged or loose leaves. Store sprouts in a plastic bag in the coldest part of your refrigerator and use within a few days. When stored for too long, they may develop an unpleasant strong flavor.
Perfectly Roasted Brussels Sprouts
- Preheat oven to 400°F.
- Wash and halve each sprout head.
- Arrange in a single layer on a large baking sheet.
- Drizzle lightly with olive oil and season with a pinch of salt and pepper. Try experimenting with smoked paprika, garlic powder or salt-free seasoning blends.
- Place the baking sheet into the oven and roast for 30-35 minutes, tossing a few times for even browning.