Must-Have Veggies: Why Brussels Sprouts Deserve a Spot on Your Plate

They’re kind of cute—they look like mini cabbages. But if you’re like many people who were forced to eat them as a kid, you may be hesitant to try Brussels sprouts again as an adult. 

If that’s because you associate Brussels sprouts with a bitter taste and a really bad smell, you’re not alone; most cooks used to boil these green vegetables relentlessly to attempt to make them an appetizing side at the dinner table, but this really only served to release their noxious scent into the air and make them slightly mushy on the outside.

But Brussels sprouts have come a long way since making little children cry—thanks to culinary innovation and instant access to recipes from around the world, most people are finding the vegetable has a new image and tastes better than ever. 

In fact, many local restaurants boast some version of sauteed or roasted Brussels sprouts (yes, there is supposed to be an ‘s’ at the end of Brussels) and they are rapidly becoming a popular side or appetizer of choice for anyone looking for great flavor as well as great nutrition. So don’t count these tiny, round vegetables off your plate just yet. The next time you’re wondering what veggie side to order for your Roswell lunch, consider the healthy choice of Brussels sprouts and be surprised by what the chef can do with this woefully misunderstood item.

What are Brussels Sprouts? 

While Brussels sprouts are part of the cabbage family, they are so much more than tiny cabbages. They are classified as a cruciferous vegetable just like broccoli, cauliflower, kale, arugula, and collard greens. They are called “cruciferous” because they belong to a diverse group of plants within the cruciferae family. The plant family earned that Latin name because its members typically have four petals that are arranged like the arms of a cross. It’s believed Brussels sprouts got their name because they were cultivated in Belgium as far back as the 1500s. 

It may surprise you that Brussels sprouts don’t have to be boiled in order to be edible. In fact, boiling only makes them smell sulfurous and feel too mushy in the mouth. Cooking a Brussels sprout until it is tender and seasoning it to perfection can make these plants taste pretty delicious, and when they are prepared by those who know what they’re doing, anyone can reap the tasty benefits of Brussels sprouts. 

Benefits of Brussels Sprouts

Brussels sprouts pack a lot of nutrition in a tiny little package. They are rich in fiber, iron, vitamins A, C, and K, as well as low in calories. Here are the numbers per recommended daily allowance for one cup of cooked sprouts:

56 calories

4 grams of protein

270 mg omega-3 fatty acids

274% vitamin K

162% vitamin C

24% vitamin A

24% folate

14% potassium

14% vitamin B6

12% thiamin

10% iron

There's a lot of good stuff in there! Eating these often-misunderstood veggies could reduce the risk of cancer, diabetes, heart disease, and improve bone health and vision. They’re also packed with antioxidants and may even help maintain healthy blood sugar levels. Because adults need to consume 2-3 cups of veggies per day, Brussels sprouts may be something you consider incorporating into your diet on a regular basis. 



How to Cook Brussels Sprouts

Now that you know how beneficial they are for you, let’s get to the taste. What do Brussels sprouts taste like? In case you’re wondering, they are hard to describe, but we can say they are slightly sweeter than cabbage. When cooked properly, they should be soft enough to eat, but still have a bit of crunch on the outside. 

Adding some simple seasoning does wonders. Some recipes call for adding ingredients like olive oil, bacon, feta, lemon juice, blue cheese, or even honey-sriracha. Simply sauteing a handful of Brussels sprouts unlocks their nutty flavor and provides a nice caramelized exterior, and a little browning provides just the right amount of crunch. 

Another wonderful thing about brussels sprouts is their versatility. They can be used in so many delicious flavor combinations that are perfect as a main or side. Try some Brussels sprouts recipes like these at your table and don’t be scared to get creative:

• Smashed Brussel Sprouts
• Brussel Sprouts with Bacon
• Balsamic Glazed Brussel Sprouts 
• Brussel Sprout Salad
• Brussel Sprout Casserole

Overcooking any vegetable reduces the nutrients and provides a bland, mushy, unappealing experience for anyone eating them. This can be taken to the extreme when it comes to Brussels sprouts. That’s why local restaurants have figured out all sorts of delicious ways to prepare them like:

• Roasted Brussel Sprouts
• Baked Brussel Sprouts
• Air Fryer Brussel Sprouts
• Grilled Brussel Sprouts
• Pan Fried Brussel Sprouts
• Steamed Brussel Sprouts

Now that you know a little bit more about brussels sprouts and the various methods of preparation, it’s time to order some as a side, but be warned you’ll quickly realize that they are a good companion for just about any main dish. Have them as appetizers to share and you’ll be satisfied with just a few before dinner is served (they have 13% of your daily fiber, so no need to fill up on calorie-laden starters!)

Take a Chance on Brussels Sprouts at 1920 Tavern 

Brussels sprout dishes are perfect for anyone looking for great flavor as well as quality nutrition. As for our downtown Roswell restaurant, 1920 Tavern, our chefs are always trying something new in our dishes. The best addition to yours could be our crunchy Brussels sprouts, cooked and seasoned to perfection. Stop by for dinner sometime and you may be surprised with a new leafy green favorite!