Monday Randomness ~ Brussels Sprouts Edition

Every once in a while I come across either a food or food trivia that I feel compelled to pass along. It’s been a while though since I did that (maybe the last time was this post about apples on my old photography blog?)

But I have been meaning to share a particular brussels sprouts recipe over at She Feeds Her Family and figured it could be fun to share some random facts about those little balls of mini cabbage.

First, they actually are not mini cabbages. More like a cousin since they’re part of the same family as cabbage, cauliflower, broccoli, and kale. They are a human engineered strain of a wild cabbage.

They can be traced back to the 13th century and are not native to the US. They can be grown just about anywhere with New York, Washington and California the leading growers in the states producing over 32,000 tons of them.

They were introduced to Louisiana in the 1800s by the French. Merci beaucoup!

Great Britain considers brussel sprouts their national vegetable.

They grow on stalks! I think it was last year when I saw an actual brussels sprout stalk for the first time and this fact totally amazed me. Apparently they last longer on the stalk than loose so if you can buy them still attached do it. Plus they look way cooler 😉 In 2000 a US couple grew the world’s tallest stalk measuring in at over nine feet tall! The biggest individual sprout ever grown weighed in at 18lbs and 3oz.

They are incredibly healthy. Sprouts have more vitamin C than oranges and vitamin K is abundant along with other antioxidants and being high in fiber.

A 2019 survey found brussels sprouts to be the fourth most hated vegetable in our country. Most believe this is due to improper cooking technique though. I mean, an overcooked squishy brussel sprout is rather yucky but roasted with apples and bacon? Or pan seared with gnocchi? They are delicious!

But there might actually be a genetic reason someone doesn’t like the little green veggie powerhouse. The gene TAS2R38, which is responsible for tasting the chemical PTC. PTC is how humans taste bitterness so if your family doesn’t love them you guys may have a developed amount of PTC.

I came across a New York Times recipe and when I finally got around to making it it became a family favorite. Actually, it’s been a favorite every time I have made it no matter who I made it for.

Mosey on over and check it out and you will be able to enjoy it’s deliciousness and wow people with all the fun random facts you now know about brussel sprouts.

Happy Monday, y’all!

Look how pretty they are!

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