WHB – Baby Brussels Sprouts with Pecans
The market was bustling when I arrived this morning. Each of the stands is full to almost overflowing with delicious produce, grains and other healthy items. One of the first stand had a large basket of baby Brussels sprouts. I wanted to buy them all! I restrained myself, wanting to take it all in before making purchase decisions. By the time I made it back to that first stand, the Brussels were scarce, but there was still enough for me!
As a child, I remember the plastic bags of frozen vegetables and Brussels sprouts were tucked inside one of those bags. I was never very impressed with them. They had such a strong smell and taste. In my home, they were (over)boiled and served. How revolting!
Eating healthier has encouraged me to look to some of those vegetables of my past. I absolutely love cabbage. I buy lettuce for salads and I never seem to eat it all before it starts to go bad. But, I have learned that cabbage is just durable. It waits for me and doesn’t force me to pay attention to it right away. Brussels sprouts are a miniature form of cabbage but as all things miniature, they cry out for attention a bit sooner.
Their origins are unknown but are thought to originate in Belgium, from a region near Brussels for which they are named. I am proud to say that in the US, almost all Brussels Sprouts are grown in California. Brussels sprouts can be found on the list of World’s Healthiest Foods! They truly are miniature cabbages, both belonging to the brassica family and they grow in bunches of 20-40 on the stem of a plant that grows 2-3 feet high.
If you are lucky enough to find them this weekend at your market, you can keep them unwashed and untrimmed in the vegetable drawer of the fridge, inside of a plastic bag for 10 days. If you can wait that long…
Baby Brussels Sprouts with Pecans are being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn’s Kitchen and this week hosted by Lia of Swirling Notions. Check out the round-up soon at Swirling Notions!!