Who knew, indeed.
Brussels sprouts are making a name for themselves in Wichita foodie circles. Just look around the Facebook pages of friends and acquaintances, and you'll likely run across at least one conversation mentioning the tiny, green bites of amazement. Wichitans like these tiny veggies roasted and aren't afraid to say so on their friends' Facebook walls.
Brussels sprouts are the small, edible heads that are part of the brussels sprouts plant. In the mustard family, the heads resemble tiny cabbages and are cute as can be. More important, they are dietary powerhouses in miniature form, as they supply a good amount of daily vitamins A and C, folic acid and dietary fiber. Purportedly high in sulforaphane, indole-3-carbinol and sinigrin, brussels sprouts have anticancer properties, as well.
In the Wichita area, find fresh brussels sprouts in the multiple-store markets: Target, Walmart, Dillons. Or visit Green Acres, Food for Thought or the new Natural Grocers on Rock Road for organic options.
Cooking methods
Boiling brussels sprouts depletes them of many of their nutrients. Thankfully, other cooking methods keep most of their benefits intact. Microwaving, steaming, stir-frying, roasting and sautéing result in tastier brussels sprouts. Here's one simple recipe to try on brussels sprouts novices and connoisseurs alike.
Creole brussels sprouts
Fresh brussels sprouts, rinsed (thawed frozen sprouts may be used, as well)
Butter
Creole seasoning, to taste
Freshly ground black pepper, to taste
Cut the core end off of each sprout; cut each sprout in half, core to top. Melt butter (the amount is up to you, but use enough to brown the sprouts — 1 to 2 tablespoons) over medium heat in a sauté pan. Add the sprouts, flat side down, to the butter. Sprinkle with Creole seasoning and pepper. Sauté until the sprouts start to brown, 3 to 5 minutes. Flip each sprout over and sauté several minutes, until bottom of the sprouts are brown. Serve immediately.
Bon appetit!
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