Brussel sprouts have been altered to taste better (2024)

FAQs

Brussel sprouts have been altered to taste better? ›

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

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.

Undercooked sprouts can taste even more bitter than the cooked variety. Overcook them, and they release more sulfur — which amplifies the cabbage smell.

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.

But things are different at the table today. It's not that you've grown up with more sophisticated tastes; it's the Brussels sprouts that have changed. Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer. National Public Radio reports that the sprouts began to change in the 1990s.

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.

In 2022/2023, based on preliminary figures, 300 grams of Brussels sprouts were consumed per capita in Germany. Figures remained stable during the timeline shown.

Brussels sprouts are a member of the Brassicaceae family of vegetables and closely related to kale, cauliflower, and mustard greens. These cruciferous vegetables resemble mini cabbages and are typically cut, cleaned, and cooked to make a nutritious side dish or main course.

Sprouts form at the base of each leaf stalk, up the stem. Early varieties can be harvested from autumn onwards, but the main cropping season is through winter, as the flavour of the sprouts is sweeter once they've been frosted.

What's wrong with my brussel sprouts? ›

The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.

You “can” eat them, as in they're not harmful (technically I suppose they'd be protein), so it won't hurt if you ingest a few — but they don't taste good.

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Other Ways to Flavor Brussels Sprouts

After the sprouts are roasted and caramelized, drizzle honey (or hot honey), soy or balsamic glaze, or go sweet and savory with sweet chili or maple syrup. Sub in other cheeses while you're at it, like Gruyère, feta, or blue, depending on your mood.

Once these compounds were discovered, though, scientists were able to selectively breed the plants to have less of those markedly bitter compounds. They then found ways to breed these less-bitter sprouts to ensure they would guarantee high yields, and the new age of Brussels sprouts was born.

Brussel sprouts normally only smell after you cook them, so toss out any that have any strong odors while they're still raw. When you cook brussel sprouts, it's normal if they have a slight scent of sulfur. Compounds breaking down in the leaves during cooking release the smell.

Yes! If you'd like to keep them crispy, reheat the brussels sprouts in the oven until they are heated through. Otherwise, you can reheat them in the microwave for a few minutes, however, they may lose their crispiness.