The misunderstood Brussels sprout

Don’t you love it when the kids find out you are serving Brussels sprouts for dinner and they run to the table and demand a big helping?

Nah. That doesn’t happen.

Brussels sprouts have a bad reputation for being bitter, mushy little veggies.

But, according to the gourmets and foodies, this is all because they are cooked incorrectly. If they are boiled too long or otherwise overcooked, you get the mushy foul-smelling gunk that everyone hates.

But if they are cooked properly, the cute little cabbage buds turn bright green and slightly crisp with a nutty and sweet flavor.

You can lightly steam them whole for five minutes. Or they turn out well when cut in half and oven-roasted with butter and garlic at 400 degrees for 35 minutes. For a pan saute, halve the sprouts and, over moderate heat, cook for 15 minutes with butter and garlic until lightly brown.

Sprouts are members of the cabbage, broccoli and kale family, but don’t hold that against them. Brussels sprouts have been the little heroes of European civilization. Okay, that might be a bit strong, but they were frequently the last greens available during winter for the Romans in the 12th century and the Belgians and Germanic peoples in the 13th century and later. And since they are loaded with Vitamins C, K, and A, they deliver excellent nutrition,.

Sprouts actually grow as little buds on a cabbage-type plant stalk. They have a long growing season of about 100 days and they are extremely frost tolerant.

Last, but not least, they are an excellent choice for a low-carb diet. They have about 9 carbs per cup, but 5 carbs is all fiber, bringing the net carb total to 4 per cup.