The Brussels Sprouts Brussels Sprouts belong to the Brassica family of vegetables, the largest vegetable family known. This includes cabbages, cauliflowers, broccoli, collards, kale, kohlrabi, turnips, and rutabaga. The plant is believed to have developed from a form of kale-like wild cabbage. It was discovered and popularized in the 14th century near Brussels in Belgium. Brussels Sprouts suffer from a truly undeserved poor reputation. When prepared properly by gently steaming, Brussels sprouts have a sweet, nutty flavor and a crisp texture. If overcooked, Brussels sprouts produce a strong foul odor and become mushy in texture. An overcooked Brussels sprout is truly vile, while a steamed Brussels sprout topped with garlic butter or Hollandaise sauce is a gourmet delight. By the mid-19th century, Europe was enjoying the Brussels sprout,
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