Ooh La La: Brussels Sprouts Get Local Flavor from Belgian Restaurant

Be prepared to make friends with the not-always popular Brussels sprout. The vegetable may be associated with Belgium, but San Juan Capistrano L’Hirondelle Restaurant owner Ali Golesorkhi and the San Juan Capistrano Downtown Farmers’ Market make it local. 

Golesorkhi said to just add butter and fresh dill as they do at his French-Belgian restaurant.

“We do score the bottom part of the sprouts and steam the Brussels sprouts before sautéing with butter and fresh dill,” said Golesorkhi. He admits Brussels sprouts are not that popular, but once in a while the restaurant serves them as a side dish. 

The Brussels sprouts at the San Juan Capistrano Farmers' Market cost about $3 per pound, depending on the vendor. Brussels sprouts are a member of the cruciferous vegetable family and are a great source of vitamin C—80 percent of daily values based on a 2,000-calorie diet). They are grown year-round, but their peak season is autumn through early spring.

According to the “fruits and vegetables matter" section of the Centers for Disease Control and Prevention website, the best way to select Brussels sprouts is to choose firm compact sprouts that are bright green, with unblemished leaves. “If kept at room temperature, the leaves will turn yellow quickly … old sprouts also have a strong, cabbage-like odor.”

The CDC site recommends choosing sprouts individually from bulk displays rather than pint or quart tubs.  Selecting sprouts individually will allow finding sprouts of similar size, allowing the sprouts to cook more evenly. 

A half-cup of Brussels sprouts has 30 calories, 2 grams of fiber and 6 grams of carbohydrates.

Here is a recipe to make Brussels sprouts your VFF—Vegetable Friend Forever, in this case.

Ingredients

¾ pound Brussels sprouts

1 cup nonfat plain yogurt (or regular yogurt)

1 tbs reduced-calorie mayonnaise, regular yogurt or salad dressing

1½ tsp Dijon-style mustard

1 tsp celery seed

Directions

Cut each sprout into halves. Place steamer basket in ½ inch of water (water should not touch the bottom of basket). Place sprouts in basket. Cover tightly and heat to boiling. Reduce heat. Steam until tender (about 15 to 20 minutes).

Combine yogurt, mayonnaise, mustard and celery seed. Heat all of these ingredients, stirring occasionally. Do not boil. Drizzle over the Brussels sprouts.  Makes about four servings (about ½ cup of vegetables and two tablespoons sauce per serving).