Micro Brussels Sprouts

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Description/Taste

Micro Brussels sprouts are small in size, averaging 1 to 3 centimeters in diameter, and have a round to oval appearance, tapering slightly toward the flattened stem end. Each bud is comprised of layers of tightly packed, tiny leaves, and the leaves have a curved, rounded nature. The base of the leaves is thicker than the top, and some leaves showcase prominent veining, similar to the veining seen in cabbage leaves. Micro Brussels sprouts are more compact and denser than their larger counterparts. The leaves range in color from green, yellow-green, dark green, purple, and purple-green, depending on the variety, and the bases can be white, ivory, or pale yellow. Raw Micro Brussels sprouts have a firm, crisp, and crunchy texture. The sprouts are known for their sweeter taste, lacking the astringency and bitterness often found in larger sprouts. When cooked, Micro Brussels sprouts soften to a tender and slightly chewy consistency and develop mellow, sweet, earthy, and nutty undertones.

Seasons/Availability

Micro Brussels sprouts are available in the fall through early spring.

Current Facts

Micro Brussels sprouts, botanically classified as Brassica oleracea, are tiny buds sold as a culinary ingredient belonging to the Brassicaceae family. The sprouts are harvested from thick, upright stalks and are a lateral or axillary bud forming between the stalk and leaf base on the plant. Micro Brussels sprouts are the smallest Brussels sprout type sold in markets. The petite-sized buds are known for their sweeter taste and are favored by consumers for their ease of preparation. Micro Brussels sprouts are generally smaller than Baby Brussels sprouts, another form frequently seen commercially, but in some markets, these two terms are used interchangeably. Descriptors, including Mini and Miniature Brussels sprouts, are also occasionally used. Micro Brussels sprouts are a cool weather crop traditionally harvested before they have reached maturity. New varieties have also been bred over time to create smaller-sized buds. Micro Brussels sprouts are found in both green and purple types, and the buds do not need to be cut in half or peeled before cooking. In most markets, Micro Brussels sprouts are rare and only grown as a novelty in small quantities. The buds are primarily sold as a seasonal delicacy and are showcased in fresh and cooked culinary preparations.

Nutritional Value

Micro Brussels sprouts vary in nutritional value, depending on the specific variety. The sprouts are a source of fiber to regulate the digestive tract and vitamins A, B, C, and K to strengthen the immune system, reduce inflammation, and aid in faster wound healing. Brussels sprouts, in general, also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium and phosphorus to support bones and teeth, potassium to balance fluid levels within the body, and other nutrients, including folate, manganese and copper.

Applications

Micro Brussels sprouts have a sweet, subtly nutty, and earthy taste suited for fresh and cooked preparations. One of the distinguishing features of Micro Brussels sprouts is their ability to be cooked whole. They can also be shaved or roughly chopped raw into smaller pieces for use in slaws and salads. Micro Brussels can be incorporated into any recipe calling for Brussels sprouts. Depending on consumer preference, the dense buds can be trimmed and are popularly paired with rich, savory, fresh, and sweet ingredients for enhanced flavoring. Try tossing cooked Micro Brussels sprouts in herb-based dressings as a bright finishing element or combining the sprouts into bacon and shallots or sesame oil as a savory addition. The sweetness of Micro Brussels sprouts can also be enhanced with other sweet sauces such as maple syrup, honey, balsamic vinegar, or sweet and sour glazes. Micro Brussels sprouts can be blanched as a simple side dish, stir-fried, or grilled for a smokey flavor. The buds are often pan-fried, baked into gratins and casseroles, or simmered into soups and stews. Micro Brussels sprouts pair well with citrus, herbs such as thyme, chives, and parsley, nuts including pecans, almonds, walnuts, dried fruits, mushrooms, bell peppers, carrots, and potatoes. Whole, unwashed Micro Brussels sprouts will keep up to one week when stored in a loosely ventilated container in the refrigerator. The sprouts can also be blanched, shocked in cold water, and frozen in a sealed container for around one year.

Ethnic/Cultural Info

Brussels sprouts developed their odiferous and bitter reputation from the presence of glucosinolates, which are natural sulfur-containing compounds found in the leaves. Historically, varieties of commercial Brussels sprouts in the early 20th century were high in various glucosinolates, giving the sprouts a bitter taste that was unpleasant to some consumers. Studies have also claimed that genetics plays a role in tolerance or sensitivity to the bitterness derived from glucosinolates. Brussels sprouts and other members of the Brassica genus naturally contain glucosinolates, as these compounds were a part of the plant’s defense system against pests in the wild. Glucosinolates were further examined in Brussels sprouts in the late 1990s by Dutch scientist Hans van Doorn, who was working in a branch of the company Novartis, now known as part of Syngenta in the modern day. Hans van Doorn’s findings allowed scientists to selectively breed new Brussels sprout varieties without high amounts of glucosinolates to develop sprouts with a sweeter, less bitter taste. Milder and sweeter Brussels sprouts were released to commercial markets in the late 20th and early 21st centuries, changing the perception of Brussels sprouts among consumers. In the present day, seed companies now sell Brussels sprout varieties under categories such as modern types with sweeter, milder flavors and classic types with characteristic bitterness to meet the broad range of market demand.

Geography/History

Brussels sprouts are descendants of wild cabbage-like plants within the Brassica oleracea species. This species is believed to be native to the Mediterranean, and wild forms have grown naturally since ancient times. Brassica oleracea was eventually taken from the wild and grown as a food source, creating improved types over time. The species was noted in records in Ancient Greece and Rome, and it later spread to northern and western Europe, where it continued to be selectively bred. In the 13th century, early Brussels sprouts were introduced and planted in Brussels, Belgium. By the 16th century, the cold-hardy plants expanded in popularity across Belgium and Europe, increasing production to a larger commercial scale. Brussels sprouts also became a widespread home garden crop in the 1830s and 40s in England and were carried to the New World through French settlers in the early 19th century. During the expansion of Brussels sprouts in the 19th century, baby vegetables, in general, began to be promoted among growers as a novelty in Europe. It wasn’t until the late 20th century that baby vegetables gained worldwide recognition through the rise of la nouvelle cuisine practiced by French chefs. This movement inspired high-end chefs to incorporate miniature vegetables in kitchens throughout Europe and North America, and in the 1940s, commercial vegetable companies began freezing and selling baby versions of Brussels sprouts. Today, Micro Brussels sprouts are a specialty type of Brussels sprouts sold in limited quantities through farmer’s markets. The tiny sprouts are mostly seen as an innovative product through growers in California and in select markets in Europe and are a seasonal offering. At Specialty Produce, Micro Brussels sprouts have been sourced from Chino Farms and Smith Farms in Southern California.