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Chou de Bruxelles, better known as Brussels sprouts, are small, leafy green vegetables that have long been a part of Belgian cuisine.
Often misunderstood, these tiny cabbages pack a delightful nutty flavour when prepared correctly. Traditionally grown around Brussels, they are deeply rooted in Belgian culture and cuisine.
Whether roasted, sautéed, or steamed, Brussels sprouts are celebrated for their versatility and their ability to complement a wide range of dishes. Their vibrant, slightly bitter taste makes them a perfect side dish, particularly in winter meals.
What Are Brussels Sprouts?
Brussels sprouts are part of the Brassica family, which includes cabbage, kale, and broccoli. These small, green buds grow on long, thick stalks and resemble miniature cabbages.
In Belgium, they are harvested during the colder months, making them a seasonal favourite in many homes. They are typically cooked by roasting, boiling, or sautéing and often paired with ingredients like bacon, garlic, or nuts to enhance their flavour.
Though Brussels sprouts have a reputation for being bitter, this can be tempered by the method of preparation.
Roasting, for example, brings out their natural sweetness and nuttiness, while steaming can preserve their bright green colour and tender texture.
The key to delicious Brussels sprouts lies in not overcooking them, as this can lead to the sulfuric taste many people associate with the vegetable.
Ingredients and Taste
The main ingredient is, of course, the Brussels sprout itself, which has a naturally mild, slightly bitter flavour.
When prepared properly, the bitterness is subtle, and the vegetable takes on a sweet, nutty note with a firm yet tender texture.
When roasted, the outer leaves become crispy and caramelized, adding depth and contrast to the softer interior.
Brussels sprouts pair well with rich ingredients like butter, olive oil, and bacon. Garlic and onions can add savoury complexity, while a drizzle of balsamic vinegar or a squeeze of lemon juice brightens up the dish.
For a more indulgent version, Brussels sprouts can be tossed with Parmesan cheese or toasted nuts to create a rich, satisfying side dish. Their versatility allows them to be featured in everything from simple weeknight meals to elaborate holiday feasts.
A Taste of History
Brussels sprouts are believed to have been cultivated as early as the 13th century near Brussels, Belgium, which is how they earned their name.
They became widely popular in the region due to their ability to thrive in colder climates and their long shelf life, making them an ideal winter vegetable.
Over the centuries, they spread throughout Europe and eventually to other parts of the world, but Belgium remains proud of its association with this humble vegetable.
In traditional Belgian cuisine, Brussels sprouts have been prepared in a variety of ways, often depending on the season and available ingredients.
They were often boiled or steamed and served alongside hearty meat dishes, but modern interpretations frequently involve roasting or sautéing with savoury seasonings.
Their long standing presence in Belgian cuisine speaks to their importance not only as a staple vegetable but also as a symbol of the country’s agricultural heritage.
Chou de Bruxelles (Brussels Sprouts) Recipe
Serves: 4 people
Ingredients:
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: 4 slices of bacon, cooked and crumbled (for added flavour)
Directions
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil. This step ensures the Brussels sprouts roast evenly without sticking to the pan.
In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and freshly ground black pepper. Make sure the Brussels sprouts are well coated with oil to promote even browning during roasting.
Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast them in the preheated oven for 20–25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
While the Brussels sprouts are roasting, melt 1 tablespoon of butter in a small skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in the Dijon mustard and lemon juice to create a simple yet flavourful sauce.
Once the Brussels sprouts are roasted and caramelized, remove them from the oven and transfer them to a large mixing bowl. Pour the garlic mustard sauce over the Brussels sprouts and toss to coat evenly.
For added flavour, sprinkle the roasted Brussels sprouts with crumbled bacon (if using). The bacon’s smoky and savoury notes will complement the earthy Brussels sprouts perfectly.
Taste the dish and adjust the seasoning with additional salt, pepper, or lemon juice, depending on your preference. The balance between the tangy mustard, fresh lemon, and rich butter should enhance the natural sweetness of the Brussels sprouts.
Transfer the Brussels sprouts to a serving dish and garnish with freshly chopped parsley for a pop of colour and freshness. Serve immediately, either as a side dish or a light main, accompanied by crusty bread or alongside roasted meats.
