For a lot of folks, the mere mention of the tiny cabbages known as Brussels sprouts results in an audible “yuck”. And funny how many children have suddenly lost their appetites at the sight of these little green orbs on the dinner table. Like canned peas and spinach, the sprouts have usually been served, cooked beyond recognition by mothers with good intentions, trying to get their families to “Eat your vegetables, they’re good for you!”.

But where did these miniature cabbages come from? It seems the Romans may have been responsible for the forerunner to the sprout, cultivating them in ancient Rome. It was in the 13th century when the sprouts appeared in the area we know today as Belgium. The plant was named for the capital city Brussels, even though this cruciferous creation has never been believed to have actually grown there.

Brussels sprouts grow best in a cool moist climate where temperatures range from 45°F to 70°F, and are thought to have their best flavor after a stiff frost. The sprouts are not really sprouts at all, but are actually buds that form along the sides of  two to four foot stalks. The largest producers in Europe today are found in the Netherlands and Germany. On this side of the pond the sprouts are farmed along California’s central coast, and in Mexico during their winter months. Brussel sprouts are part of the same family as cabbage, collard greens, broccoli, kale, and kohlrabi. They are very high in vitamins A and C, and are believed to protect against colon cancer.

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Brussels Sprouts with Bacon

Lightly browned brussels sprouts cooked with bacon until tender.

Course Side Dish

Cuisine French

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• ½ pound of bacon, cut into 1″ pieces
• 1½ cup onion, chopped
• 4 cloves of garlic, chopped
• 3 medium sized carrots, diced
• 5 to 6 cups chicken stock
• olive oil

Instructions

• Begin by choosing a large heavy pan with a tight fitting lid. Drizzle a small amount of olive oil in pan and render bacon over medium heat. Remove bacon when crisped and pour fat into container to reserve.
• Add chopped onion and carrots to the pan and sautée for about 10 minutes or until onions become translucent. Add small amounts of the bacon renderings as needed.
• Add Brussels sprouts. Cook to lightly brown, stirring occasionally to achieve an even color. Add garlic and return the crisped bacon to the pot, stirring to combine. Cook for a minute to bloom the garlic.
• Add enough chicken stock to just cover the sprouts. Place lid on pot, reduce heat and simmer for 20 minutes.

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