What do Brussels sprouts taste like?

Brussels sprouts are a hot topic, one of those foods that people either love or hate. These innocent green vegetables can be a topic of debate at the dinner table, and it can be hard to convince people to try them.

But we think these little greens deserve a try!

What do Brussels sprouts taste like? Brussels sprouts taste like a cross between broccoli and green cabbage, but with a slightly stronger flavor. Brussels sprouts can sometimes be bitter, but when cooked properly they have a sweet, nutty flavor that pairs well with many other foods.

We’re firmly in the Brussels sprout lover’s corner, and we’d like to convince you to give them a try!

Let’s take an in-depth look at these little cabbage-like greens and find out how to take advantage of their delicious flavor.

What are Brussels sprouts?

Brussels sprouts are a vegetable that is part of the Brassicaceae family, along with cabbages and collards.

They grow on a tall stem that produces many compact green balls that look like tiny cabbages. These are the buds, the part that is eaten.

The sprouts themselves are like a miniature replica of a cabbage.

Made up of multiple layers of tiny, tightly packed leaves on a thicker stem, they have a smooth, shiny surface once the thicker outer leaves have been removed.

Brussels sprouts were cultivated in Belgium in the 16th century, from which their characteristic name comes. They are very nutritious, full of fiber, potassium and folate, as well as vitamins A, C and K.

Although some people love them, many others - especially children - can’t stand the taste and smell of Brussels sprouts.

It turns out that this aversion to Brussels sprouts isn’t just the result of people being picky eaters.

Some clever researchers have discovered that some people are especially sensitive to the bitter-tasting part of Brussels sprouts.

It’s estimated that about one in four of us find Brussels sprouts too bitter to eat , so if your kids refuse to eat them, there may be a genuine reason for it!

However, tastes change as you get older, so this is one of those vegetables that is worth sticking with as you get older.

What do Brussels sprouts taste like?

Like all vegetables, the flavor of Brussels sprouts depends on how you cook them . There are many flavor variations, so we’ve summarized the key points for you:

• When properly cooked and seasoned, Brussels sprouts have a sweet, smoky, and nutty flavor. They are best described as a cross between green cabbage and broccoli, but with a slightly stronger flavor than these vegetables.
• When undercooked, the bitter taste of Brussels sprouts is enhanced. This usually happens if they are cooked for too long or seasoned improperly.
• Brussels sprouts can be eaten raw. Raw Brussels sprouts taste like a slightly stronger version of cabbage.
• The size of the Brussels sprouts affects the flavor. Smaller buds taste better and sweeter than more mature ones.

In our opinion, you’ll get the best flavor by roasting your well-seasoned brussels sprouts in oil with a few bits of bacon.

Roasting will bring out the delicious nutty flavor and boost the sugars, as well as give a slight crunch to the outside. delicious!

But not everyone will agree, and Brussels sprout aficionados have their own favorite recipes.

Sometimes you just can’t go wrong with some fresh steamed sprouts, simply garnished with a butter nut and a hint of freshly ground black pepper.

This will give your brussels sprouts a much lighter and fresher flavor compared to roasting.

What do brussels sprouts smell like?

Raw Brussels sprouts, like most vegetables, don’t really smell like anything.  It is the cooking process that begins to reveal different flavors and smells , and unfortunately, they are not always pleasant!

One of the biggest problems people have with Brussels sprouts is not the taste, but the smell.

It’s a double problem: odors are produced during cooking, and they can also have some unpleasant effects on the human digestive system.

cooking odors

During cooking, Brussels sprouts have a very recognizable odor, and this can appear regardless of the cooking method you use.

This smell is a combination of sulfur - an eggy smell - and raffinose, a carbohydrate also found in beans.

It’s not a particularly pleasant smell, and unfortunately, it can linger in your kitchen for a few hours afterward.

The smell is considerably worse if the sprouts are boiled in water, so opt for steaming or roasting to avoid the stench.

The other secret to reducing odor is to cook the sprouts as quickly as possible.

uncomfortable odors

As we have already found out, Brussels sprouts contain raffinose. This carbohydrate is often associated with bloating and abdominal discomfort, which can lead to some rather unpleasant aftermath.

Yes, the usual flatulence of Brussels sprouts!

Unfortunately, no matter which cooking method is used, the effect of Brussels sprouts on the digestive system will be the same.

Drinking peppermint tea can help reduce symptoms, but if you’re prone to bloating, it might be best to stay away from these little greens.

Brussels sprouts texture

Raw Brussels sprouts have a similar texture to cabbage, but are slightly more rubbery and chewy.

When cooked, the young leaves inside become soft, with a nice crunchy exterior.

Be careful not to overcook them, as they can quickly become mushy , which has caused many people to stop eating them.

Why should we eat Brussels sprouts?

Okay, so we admit that it’s not looking good so far: one in four people will find Brussels sprouts bitter and unpleasant, others will hate the smell, and still others may suffer from bloating and flatulence.

So why should we eat Brussels sprouts?

Well, let’s not forget that many of us think they are delicious.

If you manage the delicate balance of cooking them perfectly, you’ll be rewarded with sweet and delicious brussels sprouts that deserve pride of place on any table.

But it’s not all flavor: Brussels sprouts are very good for you too!

These nutritious greens have so many benefits: They’re absolutely loaded with vitamins A, C, and K, along with high levels of iron, potassium, and fiber.

How to cook Brussels sprouts

We believe that Brussels sprouts deserve a place of honor at any table. But there’s no point in serving mushy, soggy, and bitter cabbages: you won’t be contributing to the reputation of this misunderstood vegetable!

When cooked correctly, Brussels sprouts come to life.

With a tender, juicy interior and a crunchy exterior, they should taste sweet, nutty, and delicious. They are very different from the dirt people associate with brussels sprouts, which are overcooked.

There are several ways to cook Brussels sprouts.  Whichever method you choose, the key to achieving this fabulous flavor is not to overcook them.

To prepare Brussels sprouts for cooking, simply cut off the bottom of the stem and remove the tough outer leaves.

Carefully use the knife to cross the bottom of the stalk: this helps the cabbage cook evenly, allowing the cooking time to be as short as possible.

Here are the best ways to cook Brussels sprouts:

in the stove

Traditionally, Brussels sprouts were boiled in water. If this is your preferred method, that’s fine, but many people find that boiling them releases more of the unpleasant, bitter taste.

Boiling is also the method blamed for generating the horrible sulfur smell that can linger in the kitchen for hours.

The preferred method of cooking Brussels sprouts in the oven is to sauté them.

Put a single layer of sprouts in a pan, season well and add a drizzle of oil. Sauté them until tender but not mushy. This method also allows you to add different flavors, such as garlic and white wine.

Another option in the oven is to steam the Brussels sprouts. It can be a good way to keep it fresh without the risk of mush.

However, steaming can produce some unpleasant odors during the cooking process.

In the oven

Traditionally, Brussels sprouts were boiled to mush in the oven, which is the cause of their terrible reputation. Then came a revelation: these little beauties roast perfectly in the oven!

Roasting Brussels sprouts in the oven gives them a lovely crispy outer layer and a juicy center.

Roasting also brings out the nutty flavor and caramelizes the natural sugars. This method also gives you the opportunity to add flavors, such as bacon, shallots, and celery.

To roast the Brussels sprouts, brush them with olive oil and transfer them to a baking tray. Season them well and cook them for 20 to 30 minutes at 400 degrees.

Shake the pan occasionally to turn the sprouts. When the outer leaves turn a dark brown color, they are perfectly cooked.

deep fry

No, we have not gone crazy! It might not be the healthiest option (and defeats the whole point of eating vegetables), but fried Brussels sprouts have an incredibly crunchy texture.

Frying time will vary depending on the size of your Brussel sprouts and how you prefer them cooked, so test two or three first to get it just right.

Related questions

If you have any more burning questions about Brussels sprouts, keep reading.

Do cabbage and brussel sprouts taste the same?

Cabbage and Brussels sprouts look very similar; in fact, brussels sprouts are often described as miniature sprouts!

They belong to the same family of vegetables known as brassicas, which also includes kale, broccoli, and cauliflower.

But do sprouts and brussels sprouts taste the same?

They are remarkably similar, but Brussels sprouts have a slightly stronger, sweeter flavor and are best described as a cross between cabbage and broccoli.

When cooked, Brussels sprouts also have a slightly nutty flavor.

So if you feel like trying other vegetables on your plate and you’re a fan of cabbage and broccoli, try the Brussels sprouts - you won’t be disappointed!

Why do Brussels sprouts taste so bad?

Well, many of us don’t think Brussels sprouts taste bad. But one in four people find this innocent green vegetable tastes bitter and unpleasant.

What is this about?

Brussels sprouts, along with other members of the brassica family, contain high levels of glucosinolates. This compound, when metabolized by the organism, can give a sharp or bitter taste.

Scientists have discovered that there is a genetic difference between people’s taste receptors on the tongue.

25% of people have inherited bitter taste receptors that are incredibly sensitive: these people will find foods like Brussels sprouts, with a strong bitter taste, unpleasant.

This is a throwback to the time when many bitter foods were poisonous, to protect our ancestors from seeking out poisonous foods.

So the next time you tell your parents you don’t want to eat Brussels sprouts for dinner, you can tell them it’s not your fault. Just blame your genes!

What goes well with Brussels sprouts?

Looking for inspiration for Brussels sprout recipes?

These little vegetables are more versatile than you think and can be combined with many other foods and flavors . They work especially well with a little added sweetness or salty-tasting foods.

Here are our favorite foods to pair with Brussels sprouts:

• Vegetables: Artichoke, bell pepper, celery, fennel, shallots
• Fruits: Apple, orange,
• Herbs: Basil, bay leaf, parsley, thyme
• Spices: black pepper, nutmeg
• Dairy: Butter, Parmesan cheese, blue cheese
• Nuts: Cashews, walnuts, pine nuts
• Meats: Bacon, pork
• Others: Capers, garlic, white wine, soy sauce, olive oil

How are Brussels sprouts preserved?

Brussels sprouts are quite unusual vegetables. The plant itself is a thick green stem, with small green nodules along the stem.

Each nodule looks like a tiny cabbage: it’s the sprout, the part we eat!

If you live in a rural area, you may be able to buy your Brussels sprouts still attached to the stem. The shoots last much longer on the stem , especially if left in a cool, dark place with the cut end of the stem in a bowl of water.

Most often you will see sprouts already cut from the stem for sale. They should be kept in the fridge and are at their best if consumed within three days.

Afterwards, they will still be edible, but will develop a stronger flavor.

If the outer leaves start to turn yellow and spots appear, the Brussels sprouts are no longer at their best and should be discarded.

What are the tips for buying Brussels sprouts?

As with all vegetables, the best time to buy them is when they are in season.

They are a vegetable grown in autumn and winter , and are at their best when picked after the first frosts. This cold snap causes the plant to form sugars, giving it a sweet and delicious taste.

If you buy Brussels sprouts on the stem, look for a thick, healthy stem, preferably with some of the top leaves on it.

For loose Brussels sprouts, look for sprouts with clean, healthy outer leaves. Avoid those that are yellowed or have spots.

Smaller Brussels sprouts will taste more tender and sweet, while larger ones will taste more like cabbage.

Out of season, Brussels sprouts can also be found in the frozen section of your local grocery store.

Although they won’t have the same crunchy texture as fresh sprouts, they can be a good alternative if you want to add some variety to your diet.