Vegetable of the Month – Brussels Sprouts – December

Discover the rich history and nutritional value of Brussels sprouts – a versatile vegetable beloved in many cuisines around the world.

Brussels sprouts have their origins in the Mediterranean region and were cultivated by the Romans thousands of years ago. Later, in the 16th century, they were introduced to Europe and have since become a popular vegetable in various culinary traditions.

These tiny cabbages grow on the stalk of the Brussels sprouts plant, and each sprout is actually a miniature cabbage that grows in the leaf axils of the plant. They are harvested while still small and possess a distinctive flavor that is both loved and hated, depending on personal preferences.

In addition to their unique taste, Brussels sprouts also offer an impressive nutritional profile. They are rich in vitamin C, vitamin K, vitamin B6, fiber, and antioxidants. Moreover, they are a good source of folate, potassium, iron, and calcium. With few calories and little fat, Brussels sprouts are a healthy addition to a balanced diet.

 

Discover the versatility of Brussels sprouts in the kitchen and enjoy their delicious taste and nutritious benefits. Whether roasted, steamed, sautéed, or boiled, Brussels sprouts are a tasty and nutritious addition to any meal.

Some tasty recipes

Salad with Brussels Sprouts, Bacon, and Potatoes

Ingredients for 4 people:

  • 200 g bacon cubes
  • 600 g potatoes
  • 600 g Brussels sprouts
  • 1 shallot
  • 1 tsp mustard
  • 1 tbsp white wine vinegar
  • Some chives
  • 5 tbsp olive oil
  • Pepper & salt

Preparation

  1. Preheat the oven to 200°C.
  2. Peel the potatoes and cut them into wedges. Drizzle with a spoonful of olive oil and season with pepper and salt. Bake the potatoes in the oven for 30 minutes.
  3. Meanwhile, clean the Brussels sprouts and blanch them for 5 minutes in boiling salted water. Drain and rinse under cold running water. Let cool.
  4. Make a vinaigrette with the remaining oil, white wine vinegar, and mustard. Season with pepper and salt. Finely chop the shallot and stir into the vinaigrette.
  5. Separate the leaves of the Brussels sprouts. Fry the bacon cubes in a non-stick pan. Make a salad with the roasted potatoes, Brussels sprouts, and fried bacon cubes. Drizzle with the vinaigrette and garnish with finely chopped chives.

 

Recipe sourced from Libelle lekker: https://www.libelle-lekker.be/bekijk-recept/74680/salade-met-spruitjes-spekjes-en-aardappeltjes-1

Gratin with Brussels Sprouts and Goat Cheese

Ingredients for 4 people:

  • 800 g potatoes
  • 500 Brussels sprouts
  • 200 g goat cheese
  • Butter
  • Nutmeg
  • Pepper & salt

 

Preparation

  1. Peel the potatoes and cut them into pieces.
  2. Clean the Brussels sprouts and cut them into quarters.
  3. Preheat the oven to 190°C.
  4. Place the Brussels sprouts and potatoes in a buttered baking dish. Season with pepper, salt, and nutmeg.
  5. Crumble the goat cheese over the top and bake the gratin in the oven for 40 minutes at 190°C.

 

Recipe sourced from Libelle lekker: https://www.libelle-lekker.be/bekijk-recept/85/gratin-met-spruitjes-en-geitenkaas