The Brussels sprout is a variety of miniature wild cabbage that range from 1 to 1 1/2 inches in diameter. They grow on long thick stalks, from which they must be picked by hand. They are high in vitamin A, vitamin C, folic acid and fiber.
Brussels sprouts are named after the city in Belgium in which they were popularly grown around the 16th century. Today, Brussels sprouts are cultivated in in the United States, particularly in the coastal areas San Mateo, Santa Cruz and Monterey Counties of California.
Brussels sprouts have long been a hated vegetable because of the method in which they have long been prepared. Instead of boiling and overcooking Brussels sprouts, try lightly pan-searing them in butter and finish with sea salt and freshly cracked pepper.
• cavoletto di Bruxelles
1 Brussels sprout photo
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