Brussels Sprouts Make a Sweet Comeback
Mom said, “Eat your vegetables,” and maybe you would have if they’d tasted a little sweeter. Fast forward a few decades in plant breeding and voilà! Today’s Brussels sprouts are winning new fans and delighting old ones.
At Café Cruz Rosticceria & Bar in Soquel, Chef Cesar Palomino Sedano loves seeing wary diners’ surprise when they realize they actually like Brussels sprouts. Modern varieties are milder and sweeter than the bitter ones many remember from childhood, thanks to Dutch scientists who identified the compounds behind that harsh flavor and breeders who refined them out.
California farms like Rodoni and Hitchcock have built thriving businesses on the vegetable’s resurgence, growing flavorful sprouts from Santa Cruz to Ventura. Chefs, food shows, and social media have helped boost their popularity, turning a once-dreaded side dish into a culinary star.
From roasted to shaved with bacon and Parmesan, these little green gems have earned a permanent place on the menu.
For a bigger bite of this story from California Bountiful, visit AgInfo.net.
