These Toronto restaurants are giving Brussels sprout a tasty rebrand

Written By

Rosa Kumar

over 2 years ago

Move over avocados, Brussels sprouts are back with a vengeance and they are here to slay. These aren’t your grandmother’s boiled Brussels sprouts either; they’ve undergone a social rebranding to become the it girl of the coniferous vegetable scene.

You might have grown up hating Brussels sprouts, feeling gassy after eating them or simply disliking their flavour and their texture. But, that's because you likely haven't been eating them with their highest realized potential. The history of the Brussels sprout goes back as early as the fifth century when they were discovered, most likely as the descendants of wild Mediterranean kale (bet you didn't think they had such a glamorous genealogy!). They became trendier in the sixteenth century in Brussels, Belgium––the vegetable's namesake––where they have since been cultivated as the controversial vegetable we love to hate on today. In fact, the poor little Brussels sprout is the United States' most hated vegetable. You'll see them spelled both as "Brussel sprouts" and "Brussels sprouts", the latter of which pays homage to their Belgian origins.

Common myths

They Stink

This is another issue associated with poor (although traditional) preparation methods. When Brussels sprouts are overcooked, which usually happens when they're boiled, they release a sulfuric smell because they contain glucosinolate sinigrin, which is also the same compound associated with the possible cancer-fighting qualities of Brussels sprouts.

They make me gassy

Unfortunately this one is not quite a myth, Brussels sprouts contain a carbohydrate called raffinose (also present in cauliflower, broccoli, cabbage and other members of the large intestine's enemy of the cruciferous vegetable family), which are difficult to digest and cause a lot of gas creation in this process. Some tips to reduce the gas include eating smaller amounts to get your digestive system accustomed and washing them down with a cup of ginger or peppermint tea.

Why should I give them a chance?

Brussels sprouts are gaining popularity all over the world, you'll notice yourself going to restaurants in Toronto and seeing a dish of Brussels sprouts on the appetizer listing. One reason is that they're incredibly healthy––there's a reason our parents force fed us the green buggers growing up––they have more vitamin C than oranges, are full of vitamin k and loaded with fibre, and unlike so many other vegetables, contain a decent amount of protein.

If you want to give Brussels sprouts a try without the fear of stinking up your kitchen, the following Toronto restaurants all do interesting and delectable takes on the sprout:

Rasa
Rasa's take on Brussels sprouts are prepared with cauliflower cheese, scotch bonnet vinegar and fried onion.

Little Sister Indonesian Food Bar
The Dutch-Indonesian food bar does their Brussels sprouts perfectly crispy with sweet and spicy tamarind sauce, and crunchy onions.

This recipe used to be done with grilled cabbage at our Yonge Street location, and we thought, why don't we deep fry brussel sprouts and use our sauce on them for Portland," says co-owner and chef Mike van den Winkel. "The sauce is essentially a spicy tamarind, with the umami coming from the red miso... they marry very well with the deep-fried crispiness of the brussel sprouts. The earthiness of the brussel sprout, the sweet, tangy sauce, combined with the crispiness, what a combination."

Mother Tongue
Their Brussels sprouts are simple: fried and covered in spiced maple vinegar and manchego.

Lov
Lots to love about Lov's simply fried Brussels sprouts, served with buffalo sauce.

Le Phénix
The French restaurant's take on Brussels sprouts include an herb dressing, garlic chips, shallots, spicy chickpeas and gremolata

Miku
Miku's crispy Brussels sprouts have smoked bacon and spiced Maldon sea salt, and folks all over the internet trying to make homemade version of this remarkable side dish.

"Our Crispy Brussels Sprouts with smoked bacon and spiced Maldon sea salt is one of our iconic dishes that seems to finds its way to every table." Created by chef Kazuki Uchigoshi, these cruciferous morsels pack a savoury, smoky crunch in every bite and can hold their own as the star of the show.

The Good Son
The Good Son does a great Brussels sprout, cooked with tamari, maple and sambal oelek.

GIA

Of course this bumping Dundas West's plant-forward Italian restaurant would have a stellar Brussels sprout dish, tossed with a brown butter sherry vinaigrette and topped with toasted walnuts and shaved parmesan.

The earthiness of the brussel sprout, the sweet, tangy sauce, combined with the crispiness, what a combination.

We all deserve second chances in life, and Brussels sprouts should be allowed to get that chance too; they're having a culinary renaissance, and it's time to put aside those old biases and eat a few (roasted, fried, or sauteed, just not boiled) Brussels sprouts.

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