By Esther E. McGinnis, horticulturist
NDSU Extension
As a child, I wouldn’t eat vegetables for over a decade. My poor parents spent countless hours at the dinner table trying to convince me to eat a variety of foods. After becoming a teenager, I finally discovered the joy of eating freshly grown garden produce.
Despite turning over a new leaf, I avoided trying Brussels sprouts for over 30 years because of their reputation as a stinky, mushy and bitter vegetable.
One day, I was dining with a client at a restaurant in the Twin Cities. The chef served roasted Brussels sprouts in a balsamic glaze as a side dish. I gingerly tried this detested vegetable and proceeded to clean my plate.
Brussels sprouts have a bad reputation for a couple of reasons. First, many people don’t know how to prepare to optimize their flavor. The stereotypical cooking method is to boil them into a gray, soggy mess. A more flavorful method is to roast them in the oven in a little oil with your favorite seasonings such as garlic salt and parmesan. They become crispy and caramelized when baked.
Another reason that Brussels sprouts have a bad reputation is that older cultivars used to taste bitter. In the 1990s, Dutch scientist Hans van Doorn isolated the compounds responsible for the bitter flavor. As a result, seed companies were able to breed and select cultivars that contained less of these compounds.
Fall is a great time to give Brussels sprouts a first try (or a second chance) as they will be coming into season at farmers markets around the region after the first frost. Exposure to frosts enhance the flavor of the sprouts.
If you discover that you adore the complex flavors as much as my family does, consider growing them in your garden next year.
Brussels sprouts are a long-season crop that are timed to mature after the first frosts. Most gardeners in the region transplant seedlings into the garden in late May or early June but this is dependent upon the cultivar’s days to maturity. Transplants may be purchased from local nurseries or seeds sowed indoors 4 to 6 weeks before transplanting.
To achieve a bountiful crop, irrigate the plants during dry spells and fertilize before sprout formation. It is normally a low-maintenance crop with the exception of insect pests.
The dreaded cabbage worms and loopers are the biggest pests. Brussels sprouts are in the same plant family as cabbage, broccoli, cauliflower, and kale. Consequently, they attract a lot of the same pests. Fortunately, these insects can be sustainably managed using products that contain Bacillus thuringiensis (B.t.).
Harvest after frost exposure when the individual sprouts are firm when pinched. Picking can continue until the temperature reaches the mid-twenties. Also keep in mind that bigger is not better. The ideal sprout size is in between one and two inches.
Happy gardening! I double dare you to eat and grow this delicious crop.
NDSU Agriculture Communication – Sept. 14, 2022
Source: Esther McGinnis, 701-231-7971,esther.mcginnis@ndsu.edu
Editor: Kelli Anderson, 701-231-6136, kelli.c.anderson@ndsu.edu
FAQs
PTC isn't usually found in the human diet, but it is very similar to chemicals found in brassicas such as brussels sprouts and cabbages. Because of this, scientists have suggested that the ability to taste or not taste PTC might explain why some people hate sprouts, and some people love them.
When to plant Brussels sprouts in South Dakota? ›
Most gardeners in the region transplant seedlings into the garden in late May or early June but this is dependent upon the cultivar's days to maturity. Transplants may be purchased from local nurseries or seeds sowed indoors 4 to 6 weeks before transplanting.
Should you score brussel sprouts? ›
The core is the most solid part of the sprout, which means it cooks more slowly than the rest of the vegetable. By scoring it, you'll help heat penetrate the core a little faster, potentially speeding up the overall cooking time and avoiding overcooked outer leaves.
Why are Brussels sprouts so hated? ›
A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 per cent of the world's population have a mutation on this gene.
How to cook Brussels sprouts so they don't taste bitter? ›
One technique for mitigating bitterness in Brussels sprouts is to blanch them. (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.
Are coffee grounds good for brussel sprout plants? ›
Coffee loving plants and herbs: green leafy plants, including brussel sprouts, cabbage, chard, kale, lettuce, parsley, and rhubarb.
When should you not eat Brussels sprouts? ›
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
What are the disadvantages of Brussels sprout? ›
Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.
What is the best fertilizer for brussel sprouts? ›
Aim for a nitrogen-rich fertilizer, but try not to go overboard. Too much nitrogen will result in a lot of leafy growth and not enough sprouts developing along the stem. A 10-20-10 or 13-13-13 will work. For organic options with lower NPK, go for a 5-5-5 or a 5-7-5 and apply about every two weeks.
What is the best month to plant brussel sprouts? ›
Sow seeds from early March to May, into prepared ground (see above), under cloches or fleece if the weather is still cold. Brussels are traditionally sown in a separate 'seedbed', rather than in the main veg plot, then transplanted in early summer, once more space becomes available.
Farmers often remove the lower leaves to speed up harvesting. Leave the leaves in tact. They produce the energy for the plant. The more energy produced the bigger the sprouts.
Is it OK to eat brussel sprouts everyday? ›
Is it OK to eat Brussels sprouts everyday? Go for it. “If you enjoy sprouts and can tolerate them, absolutely! They're lower in calories and contain a myriad of important nutrients” says Snyder.
Are bigger or smaller brussel sprouts better? ›
The larger the Brussels sprouts grow, the more they take on the qualities of cabbage. Large pieces will be slightly more bitter, while smaller Brussels sprouts are a little bit sweeter. Save the big ones for roasting, when the combo of high heat and fat coaxes out every drop of sweetness.
Why do brussel sprouts taste like that? ›
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
Why Brussels sprouts taste better than they did when you were a kid? ›
Researchers determined that some of the older varieties — hundreds of them, actually — stored in the “gene bank” had lower levels of two glucosinolates called sinigrin and progoitrin, the chemicals that made brussels sprouts so acrid.
What is negative about brussel sprouts? ›
You can prepare Brussels sprouts by sautéing them with garlic and olive oil or serving them with lean protein and whole grains. 3 Just keep in mind that Brussels sprouts are high in fiber, which can cause abdominal pain, bloating, and gas if you eat too many.
What are the problems with eating brussel sprouts? ›
Ask your doctor about how often it's safe for you to eat Brussels sprouts. You have irritable bowel syndrome (IBS). Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.
