Few vegetables elicit the wide range of passionate responses that Brussels sprouts do. These compact little cruciferae are infamous as a ‘love them or hate them’ kind of food, thanks to their distinctively cabbage-y flavor, combined with a lack of general knowledge among home cooks regarding the best ways to prepare these little guys.

Unfortunately, many Americans have unpleasant memories of over-cooked, mushy Brussels sprouts being served up during the holidays, filling the air with a pungent, sulfurous odor, giving these little guys a bad rap.

Thankfully, some savvy chefs have recently developed innovative, tasty ways to transform these vibrant green veggies into sweet, slightly-nutty delights (think roasting, stir-frying or lightly steaming), giving way to a renewed interest in these affordable, readily available nuggets of all-natural goodness.

Here’s 7 things you need to know about Brussels sprouts:

1. It’s Brussels, Not Brussel

Legend has it that Brussels sprouts were first cultivated by farmers in Belgium during the 1600’s, leading the French to call these cruciferous veggies ‘Brussels sprouts’, since it was common practice to name foods after their place of origin. This is why ‘Brussles’ is always capitalized, and it’s always written as a plural – even when referring to a single sprout.

2. Brussels Sprouts Belong To The Brassica Family

This family of vegetables, also known as Cruciferous, includes staples like cabbage, cauliflower, broccoli and bok choy, all which are well-known for their high levels of the cancer-fighting compounds called glucosinolates.

3. They Grow On Stalks

Unlike their look-alike cabbage cousins, Brussels sprouts don’t grow directly on the ground – they grow on thick, vertical stalks that grow between 2 1/2 and 3 1/2 feet tall. Each of these stalks produces between 80-100 sprouts per plant, with the sprouts maturing from the bottom upwards, requiring harvesters to pick the same plant 4-5 times during the growing season.

4. Brussels Sprouts Thrive In Cool Climates

These hearty vegetables are right at home in many areas of North America, thanks to their ability to withstand frost. In fact, many farmers in the Northern states and Canada cover their Brussels sprouts with straw to protect the roots against a hard freeze and allow the plants to continue producing well into the winter.

5. Brussels Sprouts + Whole Grains = Complete Protein

That’s right – when you add a serving of Brussels sprouts to a serving of whole grains, you can achieve the holy grail of vegetarian dining – a complete protein. And speaking of protein – each 1 cup serving of cooked sprouts contains an impressive 3 grams of the essential nutrient, making it one of the leading sources of pure veggie protein.

6. Brussels Sprouts Are Packed With Nutrients

A one-cup serving of raw Brussels sprouts weighs in at a scant 38 calories, however, it’s packed with 3 grams of fiber and nearly double the daily FDA recommended value of the bone-building Vitamin K. These sprouts are also high in Vitamin C, magnesium, folate, calcium and iron,

7. Brussels Sprouts Can Taste Amazing – Really!

Just like any vegetable, Brussels sprouts can be downright delicious – if they’re prepared properly. Consider roasting them to bring out their natural sweetness, or pair them with sturdy, salty foods like bacon. If serving sprouts raw, shave them crosswise to create thin, lettuce-like leaves that pair well with light, acidic dressings like a lemon-based vinaigrette.

So the next time you’re looking for a unique and cost-effective side dish to add to your menu, why not give Brussels sprouts a shot? Not only will your customers appreciate the high nutritional value of these home-grown vegetables, they’ll likely be pleasantly surprised at just how good these ‘little cabbages’ can taste!

Produce Services of Los Angeles, Inc. is a distributor of wholesale Brussels Sprouts, as well as a full line of other fresh and frozen fruits and vegetables.