Product Spotlight: Brussels Sprouts
- Brussels sprouts are available year-round, so create a display any time of year
- Encourage customers to try and recreate restaurant sides at home – this is a great opportunity for cross-promotion. Some cross-merchandising ideas: soup making ingredients, Parmesan cheese, lemons, other cooking vegetables, and olive oil.
- Display Brussels sprouts on refrigerated surfaces to keep them cool. When they get warm, their leaves start to yellow.
- Winter: Brussels sprouts can be promoted as an alternative to green beans for holiday side dishes.
- Spring/Summer: Promote as a great side dish for any meal. When the weather warms up, they can be brushed with olive oil and grilled as a great side dish for a BBQ!
- Fall: As the weather gets colder, Brussels sprouts can add flavor to vegetable soup recipes. Sauteéd or roasted Brussels sprouts also make a hearty and warm side dish for a cold day.
There are more than 110 different varieties of sprouts. This year’s top types look likely to be Albarus, Brodie and Kryptus, which have been bred specifically for flavor.
Brussels sprouts were grown in Belgium from the 13th century which is what gave them their name, though the ancient Romans grew them too.
The United States of America saw the introduction of Brussels sprouts in the 1700s by some immigrants from France.
In 2008, Linus Urbanec of Sweden set a world record by eating 31 sprouts in a minute, one at a time using a cocktail stick.
The largest sprout on record weighed 18lb 3oz.
Brussels sprouts contain a sulphur compound (glucosinolate sinigrin), that can produce a displeasing smell and a bitter taste when overcooked.
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