Brussel Sprouts

Brussels sprouts are the disciplined descendants of the cabbage—compact, intense, and unapologetically real. Each little sphere holds the essence of grounded vitality, a vegetable that demands heat and patience before revealing its sweetness. When raw, they are sharp and assertive; when roasted or caramelized, they open up—nutty, tender, and complex. Brussels sprouts teach transformation: bitterness turned to depth, austerity turned to warmth.

VOLUME
Moderate

FLAVOR PAIRINGS
Garlic, onion, shallot, leek, ginger, black pepper, chili flakes, mustard seed, cumin, coriander seed, fennel seed, thyme, rosemary, sage, oregano, parsley, dill, mint, basil, tarragon, lemon, lime, orange, pomegranate, apple, pear, date, fig, prune, cranberry, walnut, pecan, almond, hazelnut, cashew, sunflower seed, pumpkin seed, sesame, tahini, miso, soy sauce, tamari, coconut aminos, balsamic vinegar, apple cider vinegar, rice vinegar, maple syrup, date syrup, coconut sugar, molasses, mustard, curry powder, turmeric, smoked paprika, chili powder, nutmeg, cinnamon, olive oil, coconut oil, sesame oil, avocado oil, vegan butter, cashew cream, tahini dressing, vegan cheese sauce, tofu, tempeh, lentils, chickpeas, quinoa, buckwheat, wild rice, mushroom, kale, spinach, chard, cauliflower, sweet potato, carrot, beetroot, vegan mayonnaise, vegan aioli, vegan miso glaze, vegan stews, roasted bowls, and fermented condiments like kimchi or sauerkraut

SELECTING
Choose firm, tightly packed sprouts with bright green leaves and minimal yellowing. Smaller ones tend to be sweeter and more tender. Avoid sprouts with soft spots, dark blemishes, or a strong sulfuric odor.

HOW TO USE
Halve or quarter for roasting or pan-searing to develop caramelized edges. Steam or blanch briefly before sautéing to retain color and crunch. Shave raw into thin ribbons for salads or slaws. Pair with acidity (lemon, vinegar), sweetness (maple syrup, date syrup), or umami (miso, tamari) to balance natural bitterness.

STORING
Keep unwashed sprouts in a breathable bag in the refrigerator for up to a week. Trim ends just before use. For extended storage, blanch and freeze.

SUBSTITUTIONS
Cabbage, kale, or broccoli for similar earthy bitterness and texture.

HEALTH BENEFITS
Rich in vitamins C and K, fiber, and glucosinolates that support liver detoxification and cell protection. Brussels sprouts promote circulation, immunity, and balanced metabolism. Energetically, they purify and stabilize—transforming heaviness into clarity through steady grounding.

CONCERNS
Overcooking leads to sulfuric odor and loss of nutrients. Gas and bloating may occur in sensitive digestion; cooking with ginger or fennel helps reduce this effect.

HISTORY
Named for the Belgian city that cultivated them in the 16th century, Brussels sprouts have long symbolized endurance and discipline—food for the patient and attentive. Once a peasant crop, now revered for its complexity, they remind us that refinement often grows from austerity.