# 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:** 3
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [April 28, 2009, 1:11pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/41 "2009-04-28T13:11:19Z")
My favorite way is to pan fry a steak and meanwhile slice the sprouts in half and briefly steam them. Then I take the steak out, toss in some butter, garlic, lemon and hot pepper, and start turning the pan juices into a sauce. Maybe toss in some sliced onion & mushrooms, add the sprouts, sautee everything a bit and serve it along with the steak. A baked potato & sour cream goes well with this too. It’s very filling so I only eat half and the rest is lunch the next day. ---
**Author:** ![troub](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/troub/32/14802_2.png) [@troub](https://boards.straightdope.com/u/troub)\ **Post date:** [April 28, 2009, 1:26pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/42 "2009-04-28T13:26:17Z")
> [@gazpacho](#): > > 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. What about just raw? One thing I haven’t seen in this thread is anyone saying that they just eat them. But of the three you listed there, I think cooking broccoli at all is an abomination, and raw cabbage is just fine, so what about the sprouts? Are they too dense/firm? I admit I haven’t eaten brussels sprouts in decades because my mom definitely overcooked things like that. Spinach boiled with vinegar put me off that for years, until I asked my wife what these tasty leaves in the salad were–imagine my surprise when I found out that spinach _isn’t_ a slimy sour seaweed. ---
**Author:** ![MadTheSwine](https://avatars.discourse-cdn.com/v4/letter/m/9fc29f/32.png) [@MadTheSwine](https://boards.straightdope.com/u/MadTheSwine)\ **Post date:** [April 28, 2009, 1:29pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/43 "2009-04-28T13:29:12Z")
I cook mine with bacon,or just plain.They are far and away my favorite vegetable along with lima beans. Ever seen one growing ?[http://culinspiration.files.wordpress.com/2009/04/brussels-sprouts.jpeg](http://culinspiration.files.wordpress.com/2009/04/brussels-sprouts.jpeg) > [@Doody\_Pants](#): > > I like to pretend I am a giant eating whole cabbages. I pretend I am very small and eating peas. ---
**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 28, 2009, 2:56pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/44 "2009-04-28T14:56:19Z")
> [@lissener](#): > > Brussels sprout plants are to aphids what lightning rods are to lightning Huh - the only real pest I’ve seen on my brussels sprouts plants are those rotten little green caterpillars that make Swiss cheese of the leaves (they’re the devil spawn of little white butterflies). Spray every couple weeks with BT though (bacteriologic warfare for caterpillars) and that takes care of the problem. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [April 28, 2009, 3:23pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/45 "2009-04-28T15:23:49Z")
> [@lissener](#): > > Brussels sprout plants are to aphids what lightning rods are to lightning . . . Lightning rods do not attract lightning, they repel it. ---
**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, 4:46pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/46 "2009-04-28T16:46:13Z")
> [@BrainGlutton](#): > > Lightning rods do not attract lightning, they repel it. Nope, they do attract it…and hopefully deal with it an acceptable fashion… ---
**Author:** ![Mahna\_Mahna](https://avatars.discourse-cdn.com/v4/letter/m/e47c2d/32.png) [@Mahna\_Mahna](https://boards.straightdope.com/u/Mahna_Mahna)\ **Post date:** [April 28, 2009, 5:24pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/47 "2009-04-28T17:24:13Z")
> [@lissener](#): > > …blackened in an iron frypan with bacon fat, cooled with sizzing with balsamic vinegar. Oooor… skip the balsamic vinegar and use whipping cream instead (minced shallots are nice in this too, because they get all caramelized and provide a nice sweet accent). Bacon + brussels sprouts + cream = heavenly deliciousness. Sure, your arteries will be screaming in agony, but your tastebuds will be in ecstasy. 🙂 ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [April 29, 2009, 6:48am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/48 "2009-04-29T06:48:45Z")
Vegetarian Gai Lan and Brussels Sprouts Stirfry 1 bunch of [Gai Lan Chinese Broccoli](http://en.wikipedia.org/wiki/Kai-lan) 1 package of Fresh or frozen Brussels Sprouts parboiled or steamed (Boil or steam 3-5 minutes) 1 bunch of Thai Holy Basil (optional) 5 shallots sliced 1/2 tsp. MSG 4 Tbs.Peanut oil 1 TBsp. Dark Soy Sauce 2-3 Tbsp. Vegetarian Oyster sauce (Mushroom Sauce). 1 teaspoon sugar Salt and white pepper 1/4 cup Water or Veg. Stock Heat oil in wok till shimmery, add the shallots, followed by the parcooked brussels sprouts and toss and stirfry for about about 3-4 minutes over high heat or untill the Sprouts and shallots are roasty toasty. Add the Gai lan and stir fry another couple of minutes, under high heat. Finally, add the Thai basil and the rest of the ingredients- toss and let the sauce reduce a bit for a couple more minutes. Pour out onto a serving bowl or tray and serve with sticky rice. ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [April 29, 2009, 7:02am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/49 "2009-04-29T07:02:32Z")
Love 'em. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [April 29, 2009, 9:03am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/50 "2009-04-29T09:03:40Z")
I never understood the hatred for them either. All they taste like is slightly stronger versions of cabbage. In fact, I used to think they were baby cabbages. (And I thought Been sprouts were the top of broccoli…) ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [April 29, 2009, 4:20pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/51 "2009-04-29T16:20:48Z")
> [@Jackmannii](#): > > For those who want more excitement in their lives, there are purple brussels sprouts varieties that you can grow. Me want! Haven’t seem 'em around the garden stores. ---
**Author:** ![Cisco](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Cisco](https://boards.straightdope.com/u/Cisco)\ **Post date:** [April 29, 2009, 4:56pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/52 "2009-04-29T16:56:48Z")
I have awful memories of being a small child and desperately trying to choke down brussels sprouts with my dad leaning into my face and screaming, but gagging on them because the taste was so terrible to me. He would set an old-fashioned egg timer in front of me and everytime it would go off and the sprouts weren’t gone, he would beat me. I slept overnight at the dinner table more than once after he got tired of yelling and hitting and my plate still wasn’t clean. Oddly enough, what attracted me to this thread is that I’ve been craving brussels sprouts lately. I wonder if that says something psychological or my tastes have just changed. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [April 29, 2009, 5:08pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/53 "2009-04-29T17:08:34Z")
I keep hearing the appellation “slimy” applied to various vegetables, like eggplant or brussels sprouts. I don’t understand; there’s only one slimy vegetable in existence, and that’s okra. Yeah, if you cook any vegetable a long time, it gets soft and mushy, but that’s not the same thing as slimy. We live within driving distance of Castroville, California. Castroville grows the world’s best artichokes and brussels sprouts. Every time we drive though, I grab a good quantity of sprouts. They keep well in the vegie drawer, like all cabbage variants do, so I like to stock up. When they’re this good, I like them as plain as possible, i.e., boiled or steamed lightly, then tossed with butter and salt. The Castroville ones are sweet, nutty, and cabbagey. Lesser quality supermarket sprouts can sometimes be roasted and tossed with bacon bits and balsamic vinegar and olive oil. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [April 30, 2009, 6:03am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/54 "2009-04-30T06:03:13Z")
> [@devilsknew](#): > > Vegetarian Gai Lan and Brussels Sprouts Stirfry > > Heat oil in wok till shimmery, add the shallots, followed by the parcooked brussels sprouts and toss and stirfry for about about 3-4 minutes over high heat or untill the Sprouts and shallots are roasty toasty. Add the Gai lan and stir fry another couple of minutes, under high heat. Finally, add the Thai basil and the rest of the ingredients- toss and let the sauce reduce a bit for a couple more minutes. Pour out onto a serving bowl or tray and serve with sticky rice. In the interest of self-correction and writing the “best song in the world” (tribute). The Gai lan should be cut in two inch lengths, and it requires a bit of braising in the final sauce. Perhaps, increase the added stock or water to half a cup, bring the sauce to boiling and cover the moist and bubbling wok to steam the Gai Lan to tender crisp… The addition of the Holy Basil will give an incredibly sweet and harmonious undercurrent of deep green anise to these particular sweet and tender cruciferous vegetables… The Thai (Lasotian) place that I frequent uses gai lan and holy basil to theirn compliment, the brussels sprouts could only make it more sweet and “beefy” (texturous and shape). ---
**Author:** ![Walloon](https://avatars.discourse-cdn.com/v4/letter/w/fbc32d/32.png) [@Walloon](https://boards.straightdope.com/u/Walloon)\ **Post date:** [April 30, 2009, 6:09am UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/55 "2009-04-30T06:09:44Z")
I’ve had Brussels sprouts in Brussels. ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [April 30, 2009, 2:00pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/56 "2009-04-30T14:00:42Z")
> [@Walloon](#): > > I’ve had Brussels sprouts in Brussels. I’ve had mussels in Brussels. I wonder if anyone makes brussels & mussels in Brussels? ---
**Author:** ![Wile\_E](https://avatars.discourse-cdn.com/v4/letter/w/c37758/32.png) [@Wile\_E](https://boards.straightdope.com/u/Wile_E)\ **Post date:** [April 30, 2009, 3:06pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/57 "2009-04-30T15:06:36Z")
> [@Cisco](#): > > I have awful memories of being a small child and desperately trying to choke down brussels sprouts with my dad leaning into my face and screaming, but gagging on them because the taste was so terrible to me. He would set an old-fashioned egg timer in front of me and everytime it would go off and the sprouts weren’t gone, he would beat me. I slept overnight at the dinner table more than once after he got tired of yelling and hitting and my plate still wasn’t clean. > > Oddly enough, what attracted me to this thread is that I’ve been craving brussels sprouts lately. I wonder if that says something psychological or my tastes have just changed. Would you like one of use to beat you while you eat? Seriously though, that is rather horrifying. I guess I was lucky in that my mother didn’t like too many vegetables so we mostly got the standard, green beans, wax beans, peas, and corn. She didn’t venture into other vegetables until I was in my early teens so I have less of an aversion to strange vegetables and tried many on my own. We never had spinach, so the first time I tried it was at a friend’s house with lemon and butter, it was marvelous. I have tried Brussels sprouts on my own and love them. I do usually get frozen, because it’s easier to have them on hand but they do get icky if they are frozen too long and get freezer burned. I want to try growing them on my own, I’m a little sad to learn they do better in cooler whether but I think I will still give them a try. > [@levdrakon](#): > > I’ve had mussels in Brussels. I wonder if anyone makes brussels & mussels in Brussels? Are they just sprouts in Brussels? ---
**Author:** ![Walloon](https://avatars.discourse-cdn.com/v4/letter/w/fbc32d/32.png) [@Walloon](https://boards.straightdope.com/u/Walloon)\ **Post date:** [April 30, 2009, 3:14pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/58 "2009-04-30T15:14:03Z")
In French, they are [chou de Bruxelles](http://fr.wikipedia.org/wiki/Chou_de_Bruxelles). ---
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [April 30, 2009, 3:47pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/59 "2009-04-30T15:47:56Z")
> [@MadTheSwine](#): > > Ever seen one growing ?[http://culinspiration.files.wordpress.com/2009/04/brussels-sprouts.jpeg](http://culinspiration.files.wordpress.com/2009/04/brussels-sprouts.jpeg) I lurve me some brussels sprouts (curried, if you please) but for some reason, that picture squicks me out just a bit. Not really sure why. ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [April 30, 2009, 4:43pm UTC](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459/60 "2009-04-30T16:43:59Z")
> [@troub](#): > > What about just raw? One thing I haven’t seen in this thread is anyone saying that they just eat them. But of the three you listed there, I think cooking broccoli at all is an abomination, and raw cabbage is just fine, so what about the sprouts? Are they too dense/firm? I admit I haven’t eaten brussels sprouts in decades because my mom definitely overcooked things like that. Spinach boiled with vinegar put me off that for years, until I asked my wife what these tasty leaves in the salad were–imagine my surprise when I found out that spinach _isn’t_ a slimy sour seaweed. I want the answer to this, too. Growing up, I thought I _despised_ most veggies, until “salad bars” became popular when I was a teenager, thus enlightening me to the fact that my mother had been _way_ overcooking veggies all along, and that raw (or just barely steamed/blanched/roasted), most veggies are quite delicious. Could I, for instance, make cole slaw with shredded Brussels sprouts in place of the cabbage, without cooking them first? Inquiring minds want to know! [Previous page](https://boards.straightdope.com/t/why-has-no-one-told-me-about-the-deliciousness-that-is-brussel-sprouts/494459.md?page=2)