Brussels Sprout

Brussels sprout is a compact green bud that grows on a thick stalk, resembling a tiny cabbage. Its tight leaves cook to a tender-crisp bite with sweet, nutty notes and caramelized edges under high heat. Common preparations include roasting, pan searing, shaving for slaws, and braising; it is sold whole on or off the stalk, trimmed, or pre-sliced.\n\nDeveloped from wild cabbage in northern Europe, it was popularized around Belgium and spread through Western Europe and North America. It thrives in cool coastal and temperate climates and is often harvested after frost, featuring prominently in Belgian, British, and American cold-weather cooking.