What Do Brussel Sprouts Taste Like?

Brussel sprouts (brassica oleracea), are also known in some parts of the world, Brussel sprouts have been cultivated since the 16th century. They are rich in vitamins and minerals such as vitamin C and potassium. 
They are a cruciferous vegetable and a member of the cabbage family–these little cabbages are related to broccoli, cauliflower, kale, collard greens, and kohlrabi. Often mistaken for mini cabbages, they are originally from Belgium.

They're grown from a small, round head surrounded by leaves and produce tiny buds resembling tiny cabbages.

Brussels sprouts taste like green cabbage or broccoli, with an earthy flavor that is slightly bitter when raw but sweeter when cooked. The flavor of Brussels sprouts varies depending on how they're prepared — raw, roasted, or boiled — but they generally have a nutty flavor and earthy taste that can be described as both bitter and sweet simultaneously. The texture is also identical: firm and a crunchy texture on the outside, soft and creamy on the inside.  

The entire plant is edible (including leaves and stem), but only the buds are eaten. The buds are small and round, about one inch long, with green leaves attached around them at the bottom of their stems. 

Yes! When cooked, Raw Brussels sprouts become sweeter and milder when cooked. They go from being bitter tasting to mellow and nutty. This makes them a great addition to many recipes that call for other cabbage or leafy greens, as well as potatoes or other root vegetables such as beets or turnips (especially when roasted).

Brussels sprouts can be eaten when raw or cooked. They are most commonly roasted or boiled until soft and tender. You can also find them pickled (in jars), served in salads, on pizza, or mixed with other vegetables such as carrots and potatoes in casseroles and stews.

Brussels sprouts are often prepared by boiling or steaming them until they are tender yet firm enough to retain their shape. They can also be sautéed or roasted in oil to caramelize the edges and make them crispy on the outside while maintaining their soft texture on the inside.

While most people think of them as being served in small portions as a side dish Thanksgiving dinner alongside turkey and mashed potatoes, there's no reason you can't enjoy them year-round! Fresh Brussel sprouts are easy to find in most conventional grocery stores, although they are most plentiful when harvested locally during fall and winter. They are grown in many parts of the world, including North America, Europe, and Asia.

When selecting brussels sprouts, look for firm heads without any signs of yellowing or wilting. The leaves should be tightly closed around the head but not so tight that they crack when bent gently between your fingers (scratch marks on the outside of the leaves indicate freshness).

Place in a plastic bag in the refrigerator up to 5 days before cooking; cook within 2 days after refrigeration. 

To prepare Brussels sprouts for cooking, first, remove any outer leaves that may be attached to the buds; then cut off any discolored parts from around their stems; rinse well under cold running water; drain well; core if desired; cut into halves or quarters.

You can substitute broccoli for Brussels sprouts when cooking. If you want to replace them in salads, try shredded cabbage instead. You can use cauliflower as a substitute for Brussels sprouts if you don't like them or want to try something new. Both cauliflower and Brussels sprouts belong to the same plant family, so they have similar flavors and textures when cooked.