Reminder: Easter is coming, along with other spring celebrations that feature eggs. Buy my latest book, Traditional Old-World Easter-Egg Coloring Techniques and dress up your springtime table with beautiful eggs colored using traditional methods. This book contains step-by-step instructions for the techniques, including basic egg boiling and blowing directions. If you have kids that want to color eggs, this book would be a great manual for entertaining them! Available in Kindle and print form.
I always wondered why those little cabbages were called Brussels sprouts. I finally looked it up and discovered that they were indeed named after the capital city of Belgium. They were grown near Brussels when they first came to Europe. They originated, along with other members of the cabbage family, in the Mediterranean. However, they weren’t cultivated in Europe until the Middle Ages.
If you’ve ever seen them before harvest, it’s quite interesting. They grow like baby cabbages around a central, fibrous stalk. Trader Joe’s sells them on the stalk when they are (briefly) in season.
In any case, people love this healthy, low-calorie appetizer/side dish these days in the USA. Serve them with my spicy, creamy sriracha aioli sauce for an extra kick. They are great for a party, a weekday side, buffet or vegetarian treat.
Pair this wonderful dish with my easy, quick sriracha aioli:
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