# Why has no one told me about the deliciousness that is brussel sprouts? **URL:** \ **Category:** Cafe Society\ **Created:** [April 27, 2009, 2:24am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459 "2009-04-27T02:24:27Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Jackmannii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jackmannii/32/311_2.png) [@Jackmannii](https://boards.straightdope.com/u/Jackmannii)\ **Post date:** [April 27, 2009, 1:15pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/21 "2009-04-27T13:15:43Z")
I’ve heard about the harvest-after-frost business and I honestly can’t tell the difference between pre and post-frost fresh brussels sprouts. Both are excellent. For those who want more excitement in their lives, there are purple brussels sprouts varieties that you can grow. Just don’t swallow the big ones\* whole. We had a patient who needed to undergo a small bowel resection for obstruction awhile back, and he had a huge brussels sprout stuck in there. :eek: \*the small ones are very tasty. ---
**Author:** ![tim-n-va](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tim-n-va/32/3001_2.png) [@tim-n-va](https://boards.straightdope.com/u/tim-n-va)\ **Post date:** [April 27, 2009, 1:18pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/22 "2009-04-27T13:18:34Z")
Haven’t tried this yet but on one of the TV cooking shows I saw a tip that said to slice them prior to cooking and this will allow the release of a gas (sorry that I can’t be more speciific) that contributes the taste that some find unpleasant. That particular show I think they brushed them with olive oil, add seasoning and roasted them under a broiler. ---
**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\ **Post date:** [April 27, 2009, 1:48pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/23 "2009-04-27T13:48:57Z")
I think the gross factor of brussel sprouts are twofold: 1. Frozen b-sprouts are kinda gross and canned ones are ghastly beyond belief. It’s only been in the past few years that I’ve ever seen fresh ones. 2. If you cook 'em by boiling them, they get slimy fast. I like to cook a bunch of 'em in a skillet with just a piece or two of cut-up bacon to add to the flavor. ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [April 27, 2009, 7:04pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/24 "2009-04-27T19:04:52Z")
I love 'em. This is the first year I’m trying to grow my own. I’ve also heard they absolutely must be “touched by frost.” We’ll see. I almost always slice them in half length-wise before cooking, but hadn’t heard that releases anything. I just figure they cook a bit more evenly that way. ---
**Author:** ![Sigmagirl](https://avatars.discourse-cdn.com/v4/letter/s/c89c15/32.png) [@Sigmagirl](https://boards.straightdope.com/u/Sigmagirl)\ **Post date:** [April 27, 2009, 7:07pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/25 "2009-04-27T19:07:07Z")
I use my mandoline to shred them. Then I steam them till they’re just a little crisp. Then I sautee them very, very briefly in just a tiny bit of butter, with salt. Oh, how lovely. ---
**Author:** ![Nars\_Glinley](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nars_glinley/32/8177_2.png) [@Nars\_Glinley](https://boards.straightdope.com/u/Nars_Glinley)\ **Post date:** [April 27, 2009, 8:45pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/26 "2009-04-27T20:45:52Z")
Could someone be so kind as to describe the flavor of said sprouts to someone that’s always been too afraid to try them? I’ve always assumed that they tasted like little slimy cabbages. ---
**Author:** ![Defensive\_Indifference](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/defensive_indifference/32/6502_2.png) [@Defensive\_Indifference](https://boards.straightdope.com/u/Defensive_Indifference)\ **Post date:** [April 27, 2009, 10:09pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/27 "2009-04-27T22:09:53Z")
I like 'em too. I even got my Brussels-sprouts-hating brother to enjoy some last Thanksgiving. Our recipe is sprouts and chestnuts in a bit of a maple glaze. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 27, 2009, 10:17pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/28 "2009-04-27T22:17:20Z")
> [@KRM](#): > > Could someone be so kind as to describe the flavor of said sprouts to someone that’s always been too afraid to try them? I’ve always assumed that they tasted like little slimy cabbages. Well, roasted or grilled, they’re not slimy in the least. They’re kind of like a mild version of cabbage, but more dense. With this preparation they also have a slight nuttiness to them. ---
**Author:** ![Doody\_Pants](https://avatars.discourse-cdn.com/v4/letter/d/839c29/32.png) [@Doody\_Pants](https://boards.straightdope.com/u/Doody_Pants)\ **Post date:** [April 27, 2009, 10:22pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/29 "2009-04-27T22:22:58Z")
I like to pretend I am a giant eating whole cabbages. ---
**Author:** ![apollonia](https://avatars.discourse-cdn.com/v4/letter/a/2bfe46/32.png) [@apollonia](https://boards.straightdope.com/u/apollonia)\ **Post date:** [April 27, 2009, 10:25pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/30 "2009-04-27T22:25:01Z")
I love Brussels sprouts. Even the frozen ones. Shhh, do not tell anyone, but I love brussels sprouts so much I’ve been known to eat frozen ones right out of the freezer bag as a snack. It’s like a veggie popsicle. This is a fact I like to keep under my hat, though. A lot of people find it beyond horrifying. ---
**Author:** ![Malacandra](https://avatars.discourse-cdn.com/v4/letter/m/45deac/32.png) [@Malacandra](https://boards.straightdope.com/u/Malacandra)\ **Post date:** [April 27, 2009, 10:26pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/31 "2009-04-27T22:26:47Z")
Boil or steam, but they should still be _al dente_. There are all sorts of topics I don’t buy **lissener** ’s opinion on, but that bacon fat, balsamic vinegar notion sounds filled with nommy sprouty goodness. You can also toss 'em with a little diced cooked bacon before serving up - round here we like 'em best with the Christmas (or Easter) turkey. I grew my own a few years back. Stalks got covered with some kind of filthy little insect fuckers, but fresh-picked sprouts are worth a little trouble. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [April 27, 2009, 10:32pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/32 "2009-04-27T22:32:31Z")
Try them with grated parmesan! ---
**Author:** ![MissGypsy](https://avatars.discourse-cdn.com/v4/letter/m/8491ac/32.png) [@MissGypsy](https://boards.straightdope.com/u/MissGypsy)\ **Post date:** [April 27, 2009, 11:56pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/33 "2009-04-27T23:56:35Z")
I never had them until I was about 20, and I found I like frozen ones. My oldest son loves them, but nobody else in my family does, so we rarely have them. I just microwave or steam them, add a little celery salt, and yum! I’ve never tried fresh, yet, because I’m cheap and lazy. ---
**Author:** ![billfish678](https://avatars.discourse-cdn.com/v4/letter/b/7bcc69/32.png) [@billfish678](https://boards.straightdope.com/u/billfish678)\ **Post date:** [April 28, 2009, 12:07am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/34 "2009-04-28T00:07:42Z")
> [@lissener](#): > > Man, I love Brussels sprouts. Two best ways: oven roasted, dipped in chipotle whipped cream; and blackened in an iron frypan with bacon fat, cooled with sizzing with balsamic vinegar. There goes the 50 dollars from the sperm bank this month… ---
**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\ **Post date:** [April 28, 2009, 12:17am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/35 "2009-04-28T00:17:01Z")
> [@Malacandra](#): > > Boil or steam, but they should still be _al dente_. There are all sorts of topics I don’t buy **lissener** ’s opinion on, but that bacon fat, balsamic vinegar notion sounds filled with nommy sprouty goodness. You can also toss 'em with a little diced cooked bacon before serving up - round here we like 'em best with the Christmas (or Easter) turkey. > > I grew my own a few years back. Stalks got covered with some kind of filthy little insect fuckers, but fresh-picked sprouts are worth a little trouble. Brussels sprout plants are to aphids what lightning rods are to lightning or white is to rice. But guess what? the solution is so fun that you’ll PRAY for aphids the next time you plant em. Live ladybugs! Ladybugs are the velociraptors of the aphid world, and you can get little net bags full of hundreds of them at your local garden store. So try your sprouts again, Mal. Plant the [purple](http://www.cooksgarden.com/prodinfo.asp?number=191&variation=&aitem=1&mitem=4) ones this time, K? And then bejewel them with ladybugs in the Spring. Win-win! ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [April 28, 2009, 12:47am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/36 "2009-04-28T00:47:37Z")
A lot of the cabbage family vegetables (broccoli, cabbage, Brussels sprouts) have a reputation for tasting bad because they are boiled for too long. They are all pretty good roasted in the oven till the edges get a little brown or black. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [April 28, 2009, 5:01am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/37 "2009-04-28T05:01:55Z")
I’ve helped “shuck” or “pluck” a huge garden fresh harvest of Brussels Sprouts at my friends house from some mighty stems. It is quite a high producer. I’ve always wondered if one could make use of the stem, as one of my favorite treats is the salted raw “heart” or stem of a cabbage? And, I also like to use the broccoli stems… I appreciate their texture. I’m not sure how my friend’s Mom prepared them, but I know she made Pigs in the blanket with bacon, onions, sauerkraut and tomato sauce… Maybe those ingredients and some Italian or Danish cheese baked for a Brussels Sprout AuGratin. They would probably go great roasted in the jus along with a beef roast, some onions and carrots. I’ve always wondered if they could somehow be converted to a vegetarian rumaki. Inztead of the chicken liver, use a brussels sprout, maybe a vegetarian oyster sauce glaze with a water chestnut. If you are an omnivore… maybe wrap the parboiled brussels sprout in bacon, with a water chestnut and toothpick, deep fry at 375F until the bacon is crisp and the outside of the sprout is dark brown and caramel. serve with some kind of miso dip. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [April 28, 2009, 11:08am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/38 "2009-04-28T11:08:00Z")
Little baby ones, steamed and then tossed in butter with toasted almond slivers. ---
**Author:** ![lee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lee/32/7455_2.png) [@lee](https://boards.straightdope.com/u/lee)\ **Post date:** [April 28, 2009, 12:12pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/39 "2009-04-28T12:12:15Z")
I think they are bitter, unless soaked in salt water for a bit, then they have a subtle, nutty flavor. ---
**Author:** ![Kalhoun](https://avatars.discourse-cdn.com/v4/letter/k/3bc359/32.png) [@Kalhoun](https://boards.straightdope.com/u/Kalhoun)\ **Post date:** [April 28, 2009, 12:35pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/40 "2009-04-28T12:35:31Z")
Mmmmm…little baby cabbages. Even Kid Kalhoun wolfed 'em down as a wee keebler. I like them with butter and pepper, or with a cheese sauce. [Previous page](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459.md?page=1) [Next page](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459.md?page=3)