The Resurgence of Brussels Sprouts: Why They’re Everywhere Now

Brussels sprouts are making a comeback in the culinary world. Once known for their bitter taste and unpleasant odors, these little green vegetables are now appearing on menus at fine dining restaurants and trendy brewpubs all over the country.

Some chefs are getting creative with Brussels sprouts, serving up deep-fried leaves glazed in maple-bourbon sauce or topping pizzas with roasted sprouts and crispy bacon. But for many of us who grew up in the ’80s and ’90s, Brussels sprouts were a dreaded dinner side dish that we were forced to eat.

So why the sudden resurgence in popularity? It all comes down to science. Over the past few decades, researchers have identified the compound in Brussels sprouts that gives them their bitter flavor. By crossbreeding different varieties, they were able to create a sweeter, nuttier sprout that is much more palatable.

In a viral TikTok video, @rantsandrocks explained, “By the time the 2010s rolled around, there were lots of Brussels sprouts and they didn’t taste bitter anymore, and suddenly they are incredibly palatable and thus really good on restaurant menus.”

This revelation has surprised many, with one user commenting, “Not me with my jaw hitting the floor. I thought my taste buds just matured.” Another user added, “So you’re telling me that I should actually try them now that I’m in my 30s after being scared by them in the ’90s???”

The Science Behind Better Brussels Sprouts

Mark Munger, senior director of marketing at Ocean Mist Farms, explained, “Around 25 years ago, food scientists identified that compounds in Brussels sprouts called glucosinolates caused the bitter flavor that gave this magnificent vegetable such a bad name. With this information in hand, seed companies began breeding varieties with less glucosinolates, which lowered the bitterness and increased sweetness.”

This breeding process has led to significantly better-tasting Brussels sprouts, making them more appealing to a wider audience. Plant breeders continue to develop new and improved varieties, ensuring that the future of Brussels sprouts looks bright.

Growers have also adjusted their growing techniques to produce better-tasting sprouts. Eli Cook, owner of Spring Valley Farm and Orchard, explained, “We’ve actually adjusted our harvesting schedule and timeline to start harvesting in October. In our experience, the first big frost of the year does eliminate some of that bitterness in flavor.”

As a result of these changes, consumers are buying more Brussels sprouts than ever before. According to the United States Department of Agriculture, consumption of Brussels sprouts nearly doubled from 2011 to 2019, with 17 percent of consumers purchasing them in the past year.

How to Make Brussels Sprouts Taste Great

When it comes to cooking Brussels sprouts, there is a science behind making them taste great. Avoid boiling or steaming them, as this can create an unpleasant flavor and smell due to the breakdown of bitter chemicals into sulfurous compounds. Instead, opt for roasting, pan-frying, or deep-frying to bring out the nutty flavor and crisp texture of the sprouts.

Some chefs recommend blanching the sprouts first in boiling salted water to ensure even cooking and preserve their vibrant green color. Season with salt, smoke, and fat to enhance the flavor, or try pairing them with bacon, parmesan cheese, or caramelized onions for a delicious twist.

When shopping for Brussels sprouts, look for uniform-sized sprouts with tightly packed leaves, a vibrant green color, and a firm texture. With the right cooking techniques and flavor combinations, Brussels sprouts can be a delicious and nutritious addition to any meal.

Brussels sprouts have made a major comeback in recent years, becoming a staple on restaurant menus and in home kitchens. These small, cabbage-like vegetables are not only delicious but also incredibly nutritious. However, when it comes to selecting the freshest Brussels sprouts, there are a few key things to keep in mind.

One important factor to consider when choosing Brussels sprouts is the appearance of the stem end. If the stem end is dark-brown and dry, it is likely a sign that the sprouts are old and past their prime. These older sprouts may not taste as fresh and flavorful as their younger counterparts, so it is best to avoid them if possible. Additionally, be sure to steer clear of any sprouts that have mold on the stem end, as this is a clear indication that they are no longer safe to eat.

If you are hesitant to give Brussels sprouts another try because of past experiences, it is worth giving them a second chance. Many people who may have been turned off by Brussels sprouts in the past have found that they actually enjoy them when prepared properly. Whether roasted, sautéed, or even shredded and eaten raw in a salad, Brussels sprouts can be a versatile and delicious addition to any meal.

So next time you are at the grocery store or farmers market, take a closer look at the Brussels sprouts available. Choose ones with a fresh, vibrant color and avoid any that appear old or moldy. With a little bit of care in selecting the best Brussels sprouts, you can enjoy a delicious and nutritious vegetable that is sure to become a new favorite in your kitchen.