I recently posted some Brussel sprouts on my Instagram story and had a ton of replies of how delicious they looked! This got me thinking that it’s time for a recipe featuring one of my favorite veggies.

Brussel sprouts actually have a really interesting history. Modern day Brussel sprouts came from a green leafy plant called brassica. Kale, cabbage, broccoli, and cauliflower all share this common ancestor so in a way they are cousins. Our human ancestors started targeting desirable traits from these plants to breed them into the vegetables we are familiar with today. Another interesting piece of their history; they really do get their name of Brussels, Germany. Well, sort of. Early version are thought to have been cultivated elsewhere but in the 16th century Brussels and the surrounding areas embraced them and grew large crops.

Choosing the right sprouts

Buying sprouts on the stalk last longer but do involve more effort. In general look for sprouts that are not yellowing and leaves are tightly wrapped. Smaller sprouts are usually sweeter than the larger ones but do present more work to cut. Once bought store sprouts in an air tight container or bag in the fridge.

Cooking Styles

One thing that many people think of when they think of b.sprouts is their smell. Turns out the way you cook it has a lot to do with the odor they give off. Boiling them without a lid gives off the most smell because the more they are cooked the more glucosinolate sinigrin, an organic compound that contains sulfur, is released.

I think they are best simmered in some olive oil and white wine or roasted and slightly crispy in the oven. If you are one of those people that have only had them steamed or boiled and hate them then I don’t blame you!

Nutrition

Brussel Sprouts are good source of soluble fiber which may help lower LDL cholesterol. The fiber also functions as a prebiotic which serves as food for the beneficial bacteria in the human gut. They are also rich in Vitamin K to help blood clotting and bone health.

Like I said above I think there are two ways to cook these little green guys that won’t have you turning up your nose. In the recipe below I opt to oven roast them. A few recipe notes to take into consideration before you start:

To cut the sprouts first cut of the tip and depending on the size of the sprout cut them in half or into fours. Try and make equal sized cuts to roast consistently.
I cheated…well kinda. I didn’t actually make my own chipotle mayo. Maybe that will make you like this recipe even more! I used Sir Kensington’s Chipotle Mayo. I am not being paid to promote this product, I just think it’s that yummy! Because I am a bit of a baby when it comes to spicy stuff I cut the mayo with some dijon mustard. This gave it a hint of that mustard taste while still packing a lot of the chipotle flavor.