Cooking Secrets: Stinky Brussels Sprouts?

Dec 9, 2011 by M. Velez

Stop overcooking them! The unpopularity of the brussels sprouts has much to do with a lack of knowledge on how to properly prepare these wonderful cancer-fighting leafy spuds.

Brussels sprouts are miniature wild cabbages that grow in spirals on a stalk. They contain a chemical called sulforaphane, which has anticancer properties (brussels sprout, Wikipedia).

When overcooked, these sprouts release an organic compound known as glucosinolate sinigrin, which has a sulphurous odor (in my experience, the odor conjures up memories of melted plastic wrap) and it is this odor that has given the brussels sprout its bad rep (brussels sprout, Wikipedia).

So how do you prepare brussels sprouts to avoid the sulphurous stink? Keep in mind that brussel sprouts have a natural cabbage smell and if you’re not a fan of cabbage, you’re not going to like brussel sprouts either way. Now if you love cabbage, then listen up.

Brussels sprouts are best prepared lightly stir fried in olive oil and sea salt (or kosher salt) for about one or two minutes until slightly tender and the edges of the leaves begin to turn brown. Boiling them is a bad idea since this causes them to turn mushy and lose flavor.

Brussels sprouts are also great eaten raw like a salad. Cut them width wise into circles (length wise down the middle if you’re stir frying) and loosen the leaves with your fingers (or you can leave them intact as circles). Mist with olive oil and sprinkle sea salt or kosher salt to taste. I tried this recipe on a relative who gave me the thumbs up and she was not a big fan of cabbage.

The moral of the story: Know your vegetables and learn how to best to prepare them, because preparing foods the right way is part of the secret to loving them, right? I thought so.