Union Square Café’s Hashed Brussels Sprouts With Poppy Seeds & Lemon Recipe on Food52 (2024)

FAQs

Why are Brussels sprouts so hated? ›

A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 per cent of the world's population have a mutation on this gene.

Brussels sprouts have a bad reputation for a couple of reasons. First, many people don't know how to prepare to optimize their flavor. The stereotypical cooking method is to boil them into a gray, soggy mess.

The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people. Also, those who have hypothyroidism may want to avoid them in large amounts due to their potential iodine-inhibiting compounds.

Side Effects of Brussels Sprouts:

Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them.

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.

Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.

The fiber in Brussels sprouts—over 3 grams per cup, according to the USDA—helps regulate blood sugar levels, support digestive health, and feed the beneficial gut bacteria. Gut bacteria are tied to positive mood, immunity, and anti-inflammation, according to Harvard University's School of Public Health.

The whole point of boiling was to tame bitterness, so why did these new Brussels sprouts woo so many? The short and simple answer is that Brussels sprouts are not as bitter as they used to be.

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

What gives brussel sprouts a better taste? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of Brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates.

After eating sprouts, you'll notice that a few hours later you're producing some pretty ghastly stenches.

A ½ cup of Brussels sprouts is a good source of Vitamin K (137% RDI) and Vitamin C (81% RDI) Kids, Ages 5-12 Teens and Adults, Ages 13 and up Males 2½-5 cups per day 42 - 6½ cups per day Females 2½-5 cups per day 3½-5 cups per day *If you are active, eat the higher number of cups per day.

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

Asparagus and Brussels sprouts are good sources of tryptophan. Tryptophan is an amino acid that becomes serotonin in the body and helps regulate sleep. Dark leafy greens are rich in magnesium, a mineral that helps improve sleep quality.

America's least favorite veggies:

Radish (23 percent) Brussels sprouts (21 percent)

The new brussels sprouts varieties were developed through conventional plant breeding. In the near future, we can expect to see more gene edited foods, including foods developed through conventional breeding and through bioengineering.

Research Fellow Lauren Chappell said: “Sulphur is responsible for the bitter sprout taste. As we age, we lose tastebuds, which can make them more palatable – potentially why adults who hated sprouts as children now embrace them in seasonal dishes.