Brussels sprouts initially appeared in Northern Europe in the 5th Century, later being cultivated in the 13th Century near Brussels, from which they derived their name. These leaf vegetables, typically of 1.5–4.0 cm in diameter, look like miniature cabbages. Harvest season in Europe is September to March. It is said that Bruxelles Sprouts are considered to be sweetest after a frost. These nutty and crunchy little cabbages can be cooked by boiling, steaming, stir frying, grilling, or slow cooking but, for taste, roasting is the common way to cook them to enhance flavor.
Perfect as a side dish with fish or meat!
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