Brussels sprouts are ancient cruciferous vegetables related to cabbage, kale, broccoli, and collard greens. They are called Brussels Sprouts because they originated as we now know them in thirteenth-century Belgium. Brought to the New World by European settlers, they are exceptionally healthy and flavorful.
Pure Fresh Brussels Sprouts are grown October thru March on eco-friendly farms in Guatemala. They are harvested, washed, and sold in supermarkets and club stores ready for use in convenient packages for the individual consumer and in bulk bags for food service.
Low calorie and low glycemic Pure Fresh Brussels Sprouts are amazingly good for you. In fact, these delicious high-fiber vegetables are powerhouses of antioxidants that protect against cancer and prevent degeneration of the eyes. They are also exceptionally high in vitamin K, which helps strengthen bones and may protect against Alzheimer’s.
Pure Fresh Brussels Sprouts store well in the refrigerator for several days. Leave in the Pure Fresh package and do not wash until ready for use.
Although Pure Fresh Brussels Sprouts are already trimmed and ready to cook, be sure to remove any withered leaves if sprouts have been stored for any length of time.
Soak Brussels Sprouts in cold water for ten minutes or so to revive them before cooking.
To freeze Brussels Sprouts for later use, blanch in boiling water for two to three minutes, drain and dry well, and store in airtight container.
Brussels Sprouts are delicious roasted or pan-fried until slightly browned. Cut in half and toss with oil, salt, and pepper and cook at medium high heat. They are also easy and delicious to prepare by steaming or boiling whole. (Some cooks cut crosses in the center of the stem to aid in cooking.) Be sure not to overcook, which produces a mushiness. The distinctive, healthy green taste of Brussels Sprouts goes well with bacon or ham, potatoes, mustard, white wine, or vinegar. Eat with fish, roasted chicken, roast beef or duck.
