Brussels sprouts reinvented: Culinary tips to reduce bitterness

Brussels sprouts made their debut on the culinary scene in the 19th century, though they originated in the 17th century as a cross between kale and cabbage and were initially used as an ornamental plant. Their popularity grew mainly in Western Europe, particularly in the United Kingdom, where approximately 80,000 metric tonnes of this vegetable are harvested annually. They are also popular in the USA and Australia.

They're worth including in your diet due to their richness in fibre, vitamin K, and folates, which are particularly important for pregnant women. This vegetable also provides potassium and iron while being a low-calorie food.

While it's hard to find as many vegetables in winter as in spring, winter does have its treasures. Winter Brussels sprouts are considered the best because frost helps reduce bitterness. For this reason, it's beneficial to put purchased Brussels sprouts in the freezer overnight and take them out the next day before cooking.

The key is to choose heads that are light green, compact, and fresh, as long storage affects their taste. The vegetable should not be stored in the refrigerator for more than 2-3 days.

To reduce bitterness, cook Brussels sprouts in salted and sugared water for just 5-8 minutes, uncovered. You can add 1 teaspoon of sugar per litre of water or a cup of milk to achieve a milder taste. It's a simple way to enhance the flavour.

Another method is to change the water during cooking. Brussels sprouts taste great when adequately prepared with butter and seasoned with white pepper and nutmeg.

It's also worth trying another, unusual version of Brussels sprouts by pickling them in a jar. It's a tasty and healthy snack that pickle fans will love.