Brussels Sprouts

History

Brussels sprouts emerged in Belgium sometime during the 13th to 16th centuries, with the first written references appearing in 1587 from the southern Netherlands region. The city of Brussels, which gave the vegetable its name, is located in this region where the cool, damp climate proved ideal for cultivation. From Belgium, Brussels sprouts spread across northern Europe—to France, the Netherlands, Germany, and eventually Britain, where they became a Christmas dinner tradition by the Victorian era. The vegetable reached America in the 18th century but remained unpopular until very recently, largely due to the common practice of boiling them into sulfurous mush. The rehabilitation of Brussels sprouts began in the early 2000s when restaurant chefs discovered that high-heat roasting and pan-frying caramelizes their natural sugars, transforming them from dreaded childhood punishment into craveable side dish. Food scientists also contributed by breeding varieties with lower glucosinolates—the compounds responsible for bitter flavors and pungent cooking odors. A 2011 Dutch study confirmed what growers suspected: modern varieties bred since the 1990s are genuinely milder than their predecessors. The vegetable's other secret is frost—cold temperatures convert starches to sugars, making post-frost sprouts noticeably sweeter. This is why commercial production concentrates in cool coastal regions like California's Central Coast and the Brussels area itself. Once among the most hated vegetables in America, Brussels sprouts have become a menu darling, appearing in everything from hip gastropubs to fine dining establishments, typically roasted with bacon, balsamic, or other bold accompaniments.