Brussels sprouts, or Brassica oleracea gemmifera, are related to other better-known vegetables in the Brassica genus like broccoli, cabbage and cauliflower. They are part of the cruciferae or mustard family, so known because of a four-part flower in the shape of a cross.
HISTORY: Sprouts were believed to have been cultivated in Italy in Roman times, and possibly as early as the 1200s in Belgium. The modern Brussels sprout that we are familiar with was first cultivated in large quantities in Belgium (hence the name “Brussels” sprouts) as early as 1587, with their introduction into the U.S. in the 1800s. They were grown in California in the early 1900s, with the first central coast plantings in the 1920s. With the development of the frozen food industry in the 1940s, Brussels sprouts production in California increased to its highest levels over the next 20 years. As production techniques have improved, and as foreign imports have increased, there are currently less than 3000 acres of the tiny cabbages currently being produced in California. This acreage supplies the majority of the U.S. production from June through January, with nearly all of the acreage located in the central coast region, from San Mateo, Santa Cruz, and Monterey counties. Brussels sprouts are also exported to Canada, as they are more popular there than in the U.S.
ROASTED BRUSSELS SPROUTS
Make-ahead tip: Blanch the Brussels sprouts a day or two ahead and refrigerate. How To: Boil 2 quarts of water in large saucepan; add 2 teaspoons salt and 2 Tablespoons butter. Add Brussels sprouts; cook 3 minutes. Drain and put in an ice-water bath. Drain and pat dry.
INGREDIENTS
1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar
PREPARATION
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. An Unlikely Vegetable – Brussels Sprouts Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast,
shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
