With our free press under threat and federal funding for public media gone, your support matters more than ever. Help keep the LAist newsroom strong, become a monthly member or increase your support today during our fall member drive.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Seasonal Eats: 6 Ways to Enjoy Brussels Sprouts
Brussels Sprout Stalks at the Hollywood Farmer's Market (Heather Parlato/LAist)
()
Brussels sprouts are a cool weather cultivar of cabbage, though shaped quite differently: a thick, main stalk covered with helical patterns of buds that resemble tiny cabbage heads. They grow in cooler climates, which make them ideal for the winter season in Southern California. Though it is said that their earliest cultivation took place in what is now modern Belgium, hence the name, it's also said that this assertion is lore, and that early cultivations started in ancient Rome. In any case, we have arrived at these tiny cabbages that have stumped home cooks and terrorized children for ages. But occasionally, you can turn the lifelong naysayer into a brussels-sprout-o-phile, which describes my experience.
As with many cruciferous vegetables, brussels sprouts contains sulforaphane, a compound that exhibits anticancer, antidiabetic and antimicrobial properties, and one that is not diminished by cooking. Brussels sprouts are also a good source of Riboflavin, Iron, Magnesium and Phosphorous, and a very good source of dietary fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese. So, find a way to enjoy them because they're darn good for you!
6 Ways to Enjoy Brussels Sprouts
A simple, healthy sauté that rounds out their natural bitterness with balsamic vinegar: garlicky balsamic brussels sprouts.
Support for LAist comes from
Hearty and tasty, if you're a mushroom lover, try this recipe with any of your favorite seasonal or farmed mushrooms: brussels sprouts with shallots and wild mushrooms.
Roast them up in the oil of your choice and use this as the basis for the recipe of your choice, or follow this one to its Vietnamese-style finish: roasted brussels sprouts.
Enjoy them raw as a thin-sliced slaw: shaved brussels sprouts salad with fresh walnuts and pecorino.
Ever considered brussels sprouts for breakfast? Consider this: brussels sprout potato hash.
Store them up for summer or enjoy with other marinated vegetables on an antipasto plate: pickled brussels sprout halves.
At LAist, we believe in journalism without censorship and the right of a free press to speak truth to those in power. Our hard-hitting watchdog reporting on local government, climate, and the ongoing housing and homelessness crisis is trustworthy, independent and freely accessible to everyone thanks to the support of readers like you.
But the game has changed: Congress voted to eliminate funding for public media across the country. Here at LAist that means a loss of $1.7 million in our budget every year. We want to assure you that despite growing threats to free press and free speech, LAist will remain a voice you know and trust. Speaking frankly, the amount of reader support we receive will help determine how strong of a newsroom we are going forward to cover the important news in our community.
We’re asking you to stand up for independent reporting that will not be silenced. With more individuals like you supporting this public service, we can continue to provide essential coverage for Southern Californians that you can’t find anywhere else. Become a monthly member today to help sustain this mission.
Thank you for your generous support and belief in the value of independent news.
Chip in now to fund your local journalism
(
LAist
)
Trending on LAist
-
Flauta, taquito, tacos dorados? Whatever they’re called, they’re golden, crispy and delicious. -
If California redistricts, the conservative beach town that banned LGBTQ Pride flags on city property would get a gay, progressive Democrat in Congress. -
Most survivors of January's fires face a massive gap in the money they need to rebuild, and funding to help is moving too slowly or nonexistent. -
Kevin Lacy has an obsession with documenting California’s forgotten and decaying places. -
Restaurants share resources in the food hall in West Adams as Los Angeles reckons with increasing restaurant closures. -
It will be the second national day of protest against President Donald Trump.
Best of LAist