Shhh, don't tell anyone but the fact of the matter is, no one really knows where Brussels sprouts actually orginated. It is known they became a food staple in Belgium sometime in the 16th century and traversed through the culinary capitals of Europe, but where they began is factually unknown.
So, why are Brussels sprouts one of nature's wonder foods? One such reason is that vitamin C is very important for your body and Brussels sprouts, in an average serving which is five, contains more of the vitamin than an orange! Due to the fact they are a cruciferous vegetable and loaded with indoles, they are also an incredible cancer fighter and for such little globes of goodness, they also pack a powerful punch of protein.
The secret to tasty Brussels sprouts is in how they are prepared. When prepared wrong they will have a pungent aroma and a mushy texture. Neither of which is appealing and the main reason why people state they don't like them. When preparing Brussels sprouts you first want to remove the tough and often bruised outer leaves. Then you want to take a sharp paring knife and cut out the core. When it comes to cooking them, you don't want to boil them. This will not only ruin their texture and taste, it will also deplete them of their vitamin C. The best choice for cooking is steaming, roasting or sauteeing.
A wonderful, classic and easy way to prepare Brussels sprouts is to make Brussels Sprouts Au Gratin.
Ingredients needed to make Brussels Sprouts Au Gratin (serves 4 as a side dish):
- 20 Brussels sprouts
- 1/2 cup butter
- 1/4 cup grated Parmesan cheese
- Using a sharp paring knife, remove the core from the sprouts and discard. Remove any discolored leaves and discard.
- In a steamer, add the sprouts and steam 10 minutes. Remove the sprouts and set aside.
- Pre-heat your oven to 400 degress.
- Place the sprouts into an oven-proof casserole dish or an au gratin pan and toss with the butter.
- Sprinkle the parmesan cheese over the sprouts.
- Place into the oven and bake 10 minutes.
- Remove from the oven and let cool slightly before serving.
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