{"id":3811,"date":"2026-01-13T22:23:28","date_gmt":"2026-01-13T22:23:28","guid":{"rendered":"https:\/\/travelingboy.com\/adventure\/?p=3811"},"modified":"2026-01-13T22:27:39","modified_gmt":"2026-01-13T22:27:39","slug":"brussels-sprouts-heart-healthy-nutritious","status":"publish","type":"post","link":"https:\/\/travelingboy.com\/adventure\/brussels-sprouts-heart-healthy-nutritious\/","title":{"rendered":"Brussel Sprouts: Heart Healthy Nutritious"},"content":{"rendered":"
\n
\"\"
Photo by\u00a0Dorothyann Ambrosio-Bernal.<\/figcaption><\/figure>\n<\/div>\n\n\n

In the U.S., kids are generally not fond of them. They’re more of an adult thing. But, they’re heart healthy, nutritious, easy on the pocketbook and often available at your local market. And fairly inexpensive, too, depending on where you shop.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Though native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century; they were later cultivated in the 13th century near Brussels, Belgium, from which their name derives. The group name means “bud-bearing.”<\/p>\n\n\n\n

It is unclear when Brussels sprouts were introduced to the United States, but French settlers in Louisiana are known to have grown them. The first commercial plantings began in the Louisiana delta in 1925, and much of these plantings would move to the Californian Central Coast by 1939. Currently, several thousand acres are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California, which offer an ideal combination of coastal fog and cool temperatures year-round. The harvest season lasts from June through January.<\/p>\n\n\n\n

Most U.S. production is in California, with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers, and rich soil abounds, and to a lesser degree on Long Island, New York. Total US production is around 32,000 tons, with a value of $27 million.<\/p>\n\n\n\n

About 80 to 85% of U.S. production is for the frozen food market, with the remainder for fresh consumption. Once harvested, sprouts last 3-5 weeks under ideal near-freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature. North American varieties are generally 2.5-5 cm (1-2 in) in diameter.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Pan Fried Brussels Sprouts<\/h2>\n\n\n\n

Submitted by Connie Fabian Byrnes, allrecipes.com<\/a><\/em><\/p>\n\n\n\n

Fried Brussels sprouts are easy to make and so delicious. Ideal for pan-frying and brings out their flavor and make a warming green side dish during the cold winter months.<\/p>\n\n\n\n