Brussels Sprouts
Estimated Inventory, 20 lbs : 68.65
This item was last sold on : 12/20/24
Description/Taste
Brussel sprouts grow on upright, thick, and fibrous green stalks with a cylindrical nature. The buds are often nestled between the leafy branches and grow directly from the stalk, giving the plant a distinct, knobby appearance. Each sprout averages 1.5 to 4 centimeters in diameter and has an oval to round, curved, compact shape with slight tapering toward the stem end. The sprouts are comprised of layers of tightly packed leaves, forming a dense bud with little to no air pockets. The outer leaves range in color from light green to dark green with a white base and have a smooth and pliable consistency. The interior leaves vary in pale yellow, white, to pale green hues. Raw Brussels sprouts have a crisp, crunchy, and firm texture and should be fresh, tight, and springy when selected for culinary use. The sprouts can be eaten raw and have an earthy, vegetal, subtly sweet, and slightly bitter taste. When cooked, the sprouts develop mellow, savory, sweet, and nutty undertones.
Seasons/Availability
Brussels sprouts are available year-round, with a peak season in the fall through early spring
Current Facts
Brussels sprouts, botanically classified as Brassica oleracea, are the edible buds of a biennial plant belonging to the Brassicaceae family. The sprouts grow along upright, sturdy stems, reaching 60 to 90 centimeters in height, and are defined as a type of axillary bud, forming where the leaf meets the stalk. Throughout history, Brussels sprouts have acquired several polarizing reputations, from being unfavored and avoided to being enjoyed and savored. The sprouts received their Brussels moniker in the 18th century after the Brussels-Capital region in Belgium, where the plants were first commercially cultivated. One Brussels sprout plant can produce as many as 100 sprouts in a single season, and the harvest period lasts from 6 to 8 weeks. Brussels sprouts are ready for harvest approximately 90 to 180 days after planting, and the sprouts are often picked by hand, or the entire stalk is cut for culinary use. The sprouts are commercially produced worldwide and grown in home gardens for fresh and cooked preparations. It is important to note that while there are many cultivars of Brussels sprouts, including varieties such as Rowena, Valiant, Rampart, Oliver, and Content, Brussels sprouts are primarily sold in commercial markets under their general name, as most varieties have a similar flavor profile, appearance, and texture.
Nutritional Value
Brussels sprouts are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, vitamin A to maintain healthy organ functioning, and vitamin C to strengthen the immune system while reducing inflammation. The sprouts also provide calcium to build strong bones and teeth, vitamin K for faster wound healing, and other nutrients, including copper, folate, selenium, iron, magnesium, phosphorus, and manganese. In addition to vitamins and minerals, Brussels sprouts contain glucosinolate, a phytochemical that contains sulfur. When the sprouts are overcooked, they release this organic compound, giving off an unpleasant, sulfur-like odor.
Applications
Brussels sprouts have an earthy, vegetal, nutty, and subtly bitter flavor suited for fresh or cooked preparations. The sprouts should be washed thoroughly before use, and the outer leaves discarded. Once prepped, the sprouts can be sliced in half, chopped into pieces, shaved, or shredded. Brussels sprouts are popularly added to slaws, shredded and tossed into salads, or thinly sliced and incorporated into appetizers as a crisp addition. The sprouts can also be cooked to develop a softer consistency and are commonly braised, lightly steamed, or sauteed in oils, butter, and sauces. Halved Brussels sprouts are tossed into stir-fries, or the sprouts can be roasted or grilled as an accompaniment to meats. Dry heat cooking methods are recommended to prevent the sprouts from becoming overcooked and mushy. Try roasting Brussels sprouts with a balsamic glaze and tossing them with freshly shaved parmesan or pan-frying in butter for a rich side dish. Brussels sprouts can also be added to soups and stews. Brussels sprouts pair well with mushrooms, bell peppers, spices such as nutmeg, paprika, and caraway, maple, herbs including thyme, mint, rosemary, and parsley, nuts such as pine, buttered pecans, and walnuts, cheeses such as pecorino, taleggio, and alpine, and meats such as pork, beef, and poultry. Whole, unwashed Brussels sprouts will keep up to one week when stored in a loosely ventilated container in the refrigerator's crisper drawer. The sprouts can also be blanched, shocked in cold water, dried, and frozen in a sealed container for extended use.
Ethnic/Cultural Info
In Medieval Europe, especially in Great Britain, Brussels sprouts were once believed to cause possession. Legend has it that Medieval Europeans thought that demons lurked in the fields of Brussels sprouts, hiding inside of the sprouts and within their leaves. Europeans also thought that flatulence was often a sign of a demon living inside of a body, thus leading them to believe that the gassiness that Brussels sprouts caused stemmed from demonic possession. Many Europeans refused to consume Brussels sprouts for fear of consuming a demon, and it was thought that eating a demon would cause sickness within the body, sometimes leading to illnesses or death. Despite their demonic reputation, Brussels sprouts were still consumed, and it was customary to carve a cross on the base of the stem before cooking the sprouts. Carving a cross was said to expel the demon from the sprout, making them safe to eat. There are several other theories as to why some cooks used to carve crosses into the base of Brussels sprouts. In Norse mythology, Brussels sprouts were carved with an ancient symbol known as a Gebo rune or Gyfu, a shape similar to an x. This shape symbolized Odin's sacrifice on the World Tree when he hung himself for nine days and nine nights to gain knowledge of other worlds. The stalk with the sprouts still attached was also later used as a representation of the World Tree, with each sprout representing a different world. The final theory points to the Celticists, who carved a Celtic cross into the sprout. It was believed that Sant Patrick was commonly depicted holding Brussels sprouts in portraits, and the sprouts were at one time mistaken for a shamrock.
Geography/History
Brussels sprouts are descendants of a wild cabbage-like species native to the Mediterranean. The cabbages grew wild for several years, and, over time, civilizations throughout the Mediterranean selected the cabbages for domestication and cultivation. Several improved selections of the wild plant were introduced to northern Europe sometime during the 5th century, and the selections eventually reached growers in Belgium, where the species was refined. Brussels sprouts were commercially cultivated in Belgium in the 13th century, where the plant took on its characteristic form that is similar to what is sold in markets in the modern day. By the 16th century, Brussels sprouts had expanded in popularity, increasing production, and had become a culinary staple throughout Europe. Brussels sprouts arrived in Great Britain by the end of the 19th century, and the sprouts were carried to the New World and were planted in Louisiana by French settlers, later offered to Americans through home seed catalogs. At the time, the Brassica was favored for its nutritional properties, and since its acceptance in the New World, Brussels sprouts have expanded in cultivation to be mainly grown in coastal California and New York within the United States. Today Brussels sprouts are grown in home gardens worldwide and are commercially produced in the United States, Mexico, and the Netherlands. The Netherlands is the largest commercial producer in Europe, followed by Germany and the United Kingdom. Mexico also grows and exports significant volumes of Brussels sprouts, allowing markets worldwide to have a year-round supply.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Lab Restaurant | Oceanside CA | 619-861-8299 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Craft House Fashion Valley | San Diego CA | 619-948-4458 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| Harumama Sushi & Ramen (Ocean Beach) | San Diego CA | 858-886-9909 |
| Aztec Shop Catering | San Diego CA | 619 594-3576 |
| Regency Twin Oaks | San Marcos CA | 909-325-6941 |
| Shorehouse Kitchen | La Jolla CA | 858-459-3300 |
| Local Greens | Solana Beach CA | 858-504-0332 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Louisiana Purchase | San Diego CA | 619-255-8278 |
| Fernside | San Diego CA | 619-398-5156 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Seneca | San Diego CA | 619-588-2411 |
| College Cuisine-Pi Beta Phi | San Diego CA | 310-634-2371 |
| Casa | San Diego CA | 619-581-3003 |
| The Tavern | Coronado CA | 602-628-5890 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Graze | San Diego CA | 619-839-9852 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Social Tap | San Diego CA | 619-398-8938 |
| insideOUT | San Diego CA | 619-888-8623 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Jensens Finest Foods - Produce | San Diego CA | 619-550-2097 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| The Go Go Truck | San Diego CA | 401-837-1740 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Toast Cafe | San Diego CA | 858-208-9422 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| The Market by Buon Appetito | San Diego CA | 619-237-1335 |
| Half Door Brewing | San Diego CA | 619-655-7459 |
| Waverly | Cardiff CA | 619-244-0416 |
| Village Pizzaria | Coronado CA | 619-522-6890 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| The Promiscuous Fork-La Jolla Blvd | La Jolla CA | 858-776-3246 |
| Pippo Pasta | La Jolla CA | 858-412-3432 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| The Harvest Honey | San Marcos CA | 616-914-0124 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| The Crack Shack-Encinitas | Encinitas CA | 858-735-3093 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Boujiemana | San Diego CA | 415-710-0510 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| The Field Irish Pub & Restaurant | San Diego CA | 619-232-9840 |
| Mister A's | San Diego CA | 619-239-1377 |
| Mesa College | San Diego CA | 619-388-2240 |
| Olive Tree Marketplace | San Diego CA | 619-224-0443 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Shorehouse Kitchen Carlsbad | Carlsbad CA | 858-663-9916 |
| Oside Kitchen Collaborative | Oceanside CA | 619-807-7161 mike |
| Barrel & Board | San Diego CA | 619-902-4646 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Harumama Noodles & Buns (Carlsbad) | Carlsbad CA | 760-637-5737 |
| Jalisco Cantina | Carlsbad CA | 619-204-5945 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| Shootz Fish X Beer (Carlsbad) | Carlsbad CA | 760-450-8070 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Ciccia Osteria | San Diego CA | 619-674-4069 |
| Sbicca Del Mar | Del Mar CA | 619-417-2587 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Dot Café | San Diego CA | 914-263-1424 |
| Junkyard Sports Bar and Grill | Oceanside CA | 760-407-8500 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Born & Raised | San Diego CA | 619-944-1631 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Crust Pizzeria Carlsbad 2019 | Carlsbad CA | 760-944-1111 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| DoubleTree By Hilton San Diego | San Diego CA | 619-881-6900 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Deeply Nourished | La Jolla CA | 808-489-7366 |
| Village Vino | San Diego CA | 619-546-8466 |
| Hotel La Jolla - Sea & Sky | La Jolla CA | 858-459-0261 |
| Animae | San Diego CA | 619-925-7908 |
| College Cuisine - ZBT | San Diego CA | 619-295-3172 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5995 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Counterpoint | San Diego CA | 619-564-6722 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Vista Valley | Vista CA | 760-758-2800 |
| The Plot | Oceanside CA | 422-266-8200 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Coin-Op Game Room (Downtown) | San Diego CA | 619-255-8864 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Copper Kings | San Marcos CA | 323-810-1662 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Manna | Encinitas CA | 510-366-3057 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
| Knotty Barrel- Rancho | San Diego CA | 858-484-8758 |
| Catania La Jolla | La Jolla CA | 858-551-5105 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Hotel Indigo | San Diego CA | 619-295-3172 |
| Vinya: Vino & Vinyasa | San Diego CA | 858-703-8101 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Mavericks Beach Club | San Diego CA | 858-999-0348 |
| Leichtag Foundation | Encinitas CA | 760-230-6772 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| The Joint | San Diego CA | 619-222-8272 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Primal Balance Nutrition LLC | Vista CA | 818-259-0995 |
| Rose Café | Carlsbad CA | 310-399-0711 |
| Cesarina | San Diego CA | 619-226-6222 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Nobu | San Diego CA | 619-814-4124 |
| Public House 131 | San Diego CA | 858-537-0890 |
| The Switchboard Restaurant 2024 | Oceanside CA | 760-279-6300 |
| Belching Beaver Brewery - Pub 980 | Vista CA | 760-420-7764 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Food by Chef Ty | Vista CA | 424-278-8626 |
| Bayside Landing | San Diego CA | 858-270-9200 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Chef Sebastian LLC | La Jolla CA | 858-740-0878 |
| Pizzeria Luigi | San Diego CA | 610-539-7025 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| KI's | Encinitas CA | 760-586-8289 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Shore Rider | La Jolla CA | 858-412-5308 |
| The Besta-Wan Pizza House | Cardiff CA | 805-231-2515 |
| Lafayette Hotel - Lou Lou's | San Diego CA | 619-296-2101 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Wormwood | San Diego CA | 619-573-0289 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Comma | San Diego CA | 619-802-9183 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Brandon Matzek- Blogger | San Diego CA | 800-221-9730 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Cove House | La Jolla CA | 858-999-0034 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| The Santaluz Club Inc - Bistro Kitchen | San Diego CA | 858-759-3150 |
| Garbatella Osteria Bar | Chula Vista CA | 619-651-1185 |
| Tartine | Coronado CA | 619-435-4323 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| Grass Skirt | San Diego CA | 858-412-5237 |
| Claire's on Cedros - SKSB | Solana Beach CA | 858-259-8597 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Miho | San Diego CA | 619-365-5655 |
| Smoking Gun | San Diego CA | 619-276-6700 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Parkhouse Eatery | San Diego CA | 619 295 7275 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Ranch Catering | San Diego CA | 858-491-9100 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| The Shores | La Jolla CA | 858-459-8271 |
| Madison | San Diego CA | 619-822-3465 |
| The Plot Restaurant (Costa Mesa) | Costa Mesa CA | 714-852-3181 |
Recipe Ideas
Recipes that include Brussels Sprouts. One
is easiest, three is harder.
