Welcome to our Brussels sprouts page on how to dehydrate these tasty miniature cabbages(!) - well, that's what I call them.
I know most of us enjoy these earthy sprouts at Thanksgiving or Christmas, but they are nutritious veggies you should enjoy any time of the year.
And when you cook 'em right, even kids love 'em! See the recipe in the FAQ section below.
Don't underestimate these tiny powerhouses.
VITAMINS: C, K, A, and B6, along with Folate.
MINERALS: Manganese, Potassium, Iron, Magnesium, and Phosphorus.
100 grams of sprouts provide just 45 calories. They have 3.38 g of protein, 3.80 g of dietary fiber (10% of RDA), and zero cholesterol.
\Brussels sprouts are excellent sources of Vitamin C; 100 g sprouts provide about 85 mg or 142% of the RDA.
When steamed, they have a cholesterol-lowering benefit, according to The George Mateljan Foundation. The foundation says, "You'll want to include Brussels sprouts as one of the cruciferous vegetables you eat regularly if you want to receive the fantastic health benefits provided by the cruciferous vegetable family."
Rinse the sprouts first. If you need to peel the outer layers of the sprouts, just cut off a bit of the hard-stem base to make peeling off the outer leaves a little easier.
This gives you a nice flat bottom so you can safely cut the Brussels sprouts in half.
Then follow the dehydrating instructions below.
After rehydrating the sprouts, consider baking them like this super cheesy quiche from a site called 12 Tomatoes!
Here's the Brussels Sprouts & Gruyere Quiche recipe link.
I know many folk turn their noses up at Brussels sprouts—yes, I know they are quite a pungent, bitter vegetable, but you can make them taste a little sweeter by frying 'em up in a pan with slices of sweet country ham.
I can only imagine how good the sprouts are with the sweetness of the ham!
I have one of Gordon Ramsay's excellent cookbooks. I was learning how to cook a turkey properly one Christmas. He had a brilliant suggestion: sauté sliced Brussels sprouts in a pan along with diced bacon. Now you're speaking my language. Bacon. Bacon. Bacon!
Brussels sprouts are a type of cabbage that is typically grown in cool climates. They are planted in the spring and harvested in the fall. Brussels sprouts grow best in well-drained soil that is rich in organic matter.
The plants should be spaced about 18 inches apart. When the Brussels sprouts are about 2 inches in diameter, they are ready to be harvested.
To harvest Brussels sprouts, cut the stalk about an inch below the sprout. Be sure to leave at least two leaves above the sprout so that it can continue to grow. Brussels sprouts can be stored in a cool, dark place for up to two months.
Cooking Brussels sprouts is easy. Simply wash them and remove any damaged leaves. Cut the sprouts in half and cook them in boiling water for 3-5 minutes.
You can also roast Brussels sprouts in the oven. Simply toss them with olive oil and seasonings, and roast at 400 degrees Fahrenheit for 20-30 minutes.
To me, they can be very strong tasting. To combat that a tad, add crumbled-up bacon to them after cooking and slicing (as mentioned earlier).
Another way to eat yer sprouts is to wrap them in bacon a la Gordon Ramsay (mentioned earlier). Get a rasher (a slice) and cut it down the middle then wrap it around the sprout and tuck in the end to keep the bacon in place. Bake as above.
you're wondering (like I was) where the word "rasher" came from, I
called on ClaudeAI to help me out. He said it derives from the Old
word "rasche" meaning "portion." Also, when we do something "rash," it's
usually done on the spur of the moment, and often with regret! To
further explain my reasoning, according to Claude - and I really like
this: A rasher is hastily cooked
meat or burned meat - often cooked quickly in a pan over high heat.
I guess I've eaten lots of "rashers," then. Ha!
As you may have guessed, Brussels Sprouts are named after the city of Brussels in Belgium. They were first cultivated there in the 13th century.
As a kid, I used to call them Brussel Sprouts without the last "s" in Brussels. It seems I never put "two and two together" - that they were from Brussels!
Brussels sprouts have a strong, cabbage-like taste because they are in the same plant family as cabbage. They also contain a compound called glucosinolate, which gives them their characteristic flavor.
So there you have it. Get busy dehydrating Brussels sprouts today and enjoy them year-round. They're not just for Christmas or Thanksgiving anymore!