So is that why I love them, 'cause I'm originally from Louisiana? I never knew that's where they first grew them. I think this is one you either love or hate, from reactions I've seen. I was amazed the first time I tried them pickled--yummy! My favorite way to prepare them is steamed, served with seasoned salt, pepper, and butter. Mmmm.
Interesting history and great pics. Thanks!
I love them roasted, usually with Cajun spices. Unless they're real small, it's better to halve them before tossing them with some olive oil and the spices.
If you have some time on your hands, it's nice to cut out the bottom and separate the sprouts into individual leaves, which then can be quickly sauteed. But that is a fair amount of work for more than a couple of servings.
Nice article, I like the photo of the tall stalk with the sprouts attached!
My favorite recipe is halved sprouts, steamed until tender, then buttered and sprinkled with apple cider vinegar, yummy! I'll be looking for pickled brussel sprouts too.
Great article. I love them too, and grow them every year. Unfortuately, my husband is not yet a convert and eats them reluctantly. I have tried all kinds of recipes, the fast cook, the steamed. He is still not a fan. But he is not a fan of very many veggies. His dislike is nothing against brussels sprouts!
i also love them but i also like turnips so i guess i like a bit of a bitter taste--dutch lady i traded with you recently but didn't know you were from brussels--i visted brussels and most of belgum a few years ago and loved it! good to learn more about a favorite veggie--i just like mine with butter--well it's really the only way i ever have them!
bubba--do they like our hot summers? saw the plants at lowes and never saw them for sale before--do they take up a lot of space? if i only planted one would it be worth while? or is one plant just not enough?
They don't particularly like the hot weather. The ones I had success with were somewhat shaded by tomato vines, and really took off when I pulled them out - late fall. We harvested from the bottom up, so continued to get "new" from the same plants. The absolute best flavored ones were harvested in February after several frosts/freezes.
DW blanched and froze all the leaves that were usable as we worked our way up each plant. Think we may still have a bag in the freezer - we have a vacuum sealer.
As for space, they grow vertically, and have a spread of about 12-18 inches.
Biggest problem we had was snails and some insects that liked them - so while there were some late summer / early fall produce, it was only good for the compost pile - I don't use insecticides.
I was disappointed taht I could not find any plant sets in the fall - but did find some in late January, so here we go again.
I absolutely love Brussels sprouts!!! They are one of my top favorite vegetables. Last year my hubby found a recipe in some guy magazine that recommended the following:
- Place about 2 cups fresh Brussels sprouts in a bowl
- Drizzle with olive oil, stir to coat with a wooden spatula
- Sprinkle on steak seasoning mix, stir to coat
- Preheat oven to 400 degrees
- Place sprouts in oven-proof dish (reserve bowl with olive oil and steak seasoning mix) and roast 5-7 minutes, turn and repeat for another 5-7 minutes
- Remove sprouts from the oven and put them back in the bowl, tossing lightly one last time. Serve immediately.
This recipe has been my favorite recipe for vegetables for months now. We have broccoli, fresh Brussels sprouts (bought at the local co-op), asparagus and just about everything else this way.
I'm going to have to try the pickled recipe tonight!
Edited to add:
This is the grill pan that I use to roast the sprouts (and just about anything else). This pan literally lives in our oven:
I'm sure that there are plenty of spice substitutions that are great - this one came from some guy's magazine (Maxim maybe?) so that is probably why the chose steak seasoning. Cajun seasoning or Greek seasoning would probably be excellent substitutes also.
I didn't know the leaves were edible! Other than like cabbage rolls, how else do you fix them? I am so going to have to try them now.
I didn't even try to grow them through the summer. I planted my transplants of variety Bubbles in mid September. Slow growing and not long now before we should be able to harvest.
I tried to grow some from seed and only two plants of Rubine varieties actually survived. They are not even close to setting fruit yet, seeds were started May '09 and set out Sept 15th.
I have two favorite ways to prepare them. I cut them in half and put them in a zip lock bag with crushed garlic, sea salt and just enough olive oil to coat them. Let them marinate for an hour or two and then roast them along with chopped bits of bacon. Usually by the time the bacon is crispy, they are done and starting to caramelize. YUM!
The faster way is to steam them whole til just barely soft and serve them with liberal amounts of butter and salt to taste.
I hope someone is out there that willknow the answere to this question.
I grew brussel sprouts this year. They are coming in at the bottem, so I stripped off the big leaves and baked them last night .
First time I every fixed them and they were great!
My question is - the big leaves - can I put some beef and rice inside them, roll them up and eat them like a cabbage roll.
I already have done it but then I thought about oxalates and another fine author from Czezie that said they had to boil dock for a few minutes to get rid of something - I for got. Now I am worried about that with the big leaves of brussel spouts.
Thank you for the answer.
I had worked hard on getting them rolled up - so I tasted them and they were actually more than okay - they were really good. I think I too perfer them over cabbage ..
I am such a newbie for brussel sprouts and Kale--
I- I couldn't see a member of a cabbage plant being all that different from cauliflower, cabbage, Kale, broccoil all eaten raw.
It is not like rhubarb leaf, or dock, or polk --surely?
As far as polk goes though -if not fixed correctly it is - Un-ate-able- a person should pay attention to such things - evolution of taste buds, and all that. So, I thought the brussel sprout rolls would be okay.
But I will blanch them next time, for now on just in case.
Not blanched they turned really dark and crispy but still they were really good.
Will these brussel sprouts just keep growing taller and making more all summer or will they slow down in the summer heat, and return to more vigerous growth in the cooler weather?
Your climate may be cool enough to keep harvesting, but here on the Gulf Coast, it is WAAAY to hot. February or early March is the end of the run for BS that were planted in late August or early September.
Like you, we harvest from the bottom up, so just a few plants supplies a weekly serving easily.
Thanks for your answer. It must be meant to be planted here in March - why else would the plants be sold here at that time?
It sounds like on the Gulf Coast that you are plant these in the winter and harvest in the Spring. I have a sister-in-law that lives in Miss and she is harvesting her corn in ???? !!!!! --- April !!!!
I don't have mine planted untill the middle or even the end of May - frost you know.
I bought a package of seeds (cost me 4 dollars) since when does seeds cost so much!!!!
But I was thinking of starting them perhaps the middle of July and see how it goes this fall. If too late a frost won't bother them but I bet a freeze would.
I watched a video of a man in Alaska go out in the garden with snow up to his eyeballs and dig the snow around some poles he had marked his Brussel sprout with and get him some brussel sprouts for his supper!
Here is another one -- this is more professionals raising brussel sprouts in Alaska.
Although interesting -- not as sweet at the above link - were they are all aglow and keep saying "that is good stuff" from their own private garden.
Thank you for the links.
That is something I would not have thought of trying.
Maybe if I started some in the house, and then planted them in a shaded spot.
My worry would be that if we got a long period of chinook warm winds-----they might rot.
Could maybe add a layer of peat to insulate them.
Well; I don't know if anything can survive hurricane like winds that can over turn trains as in the Bow Valley.
Is this the way it works, the winds warm up the climate, encouraging plants to grown and then here comes the cold again and kills all the new growth?
Is the winds only in the winter? or do they start coming down from the Rocky Mountains in the Fall too. Cold snaps gives brussel spouts a sweet taste -- and if frost and freeze does not touch them they are more bitter. They do well in the fall with heavy frosty cold snaps and then warm ups.
If anything could make it there in Alberta it would be brusselsprouts aaaa - and kale. . Yeap those two must have orginated way up north to begin with.
There are also two different culitvars of brussel sprouts.
One takes up to five months to mature and the other has a shorter growing period -- takes maybe three months.
Some one tell me if I am wrong???
If you plant after danger of frost -- June - by Oct they should be ready if you get the five months type. Up that far north by Oct you have had some good frost to make them sweet. And really they actually start producing sooner - about a couple of months early. So You could start picking off the ones on the bottems by mid August and then finish by cutting the whole plant down in Oct. like they were doing in Alaska..
The shorter growing season type - well you know your stuff more than me, you could plant maybe the end of June and by Sept and first of Oct. you could have some fresh ones.
And you can eat those huge leaves too - not just the little cabbages" the big leaves makes a good wrap around rice and something. Lots of recipes on the internet. .
How are Novembers up there? You might be able to keep them untill Thanksgiving. Apparently my cousins that married into a bunch of Germans up north thinks brusselsprouts are more important than the turkey!