Brussels Sprouts Selected For Flavor Pairing Ideas - Mike's Food Blog Tools

Brussels Sprouts

The Brussels sprout is a cultivar in the Gemmifera group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated there.

Brussels Sprouts Pairs With:

Food Item

Flavor Affinity Level

Did you know there are 82 food flavor pairings in my database for Brussels Sprouts available. What you are seeing above is a random list of 30 items which pair with Brussels Sprouts. For the entire list, beautifully formatted, enter your email address and click the download button below, then I'll email it to you as a PDF.

Brussels Sprouts Properties:

Food Property	Type	Description
Flavor Profile	Bitter	Brussels sprouts have a slightly bitter taste due to compounds like glucosinolates.
	Umami	Brussels sprouts have a subtle umami flavor, especially when roasted or sautéed.
Texture	Firmness	Brussels sprouts have a firm texture when cooked properly, with a slight crunch.
Nutritional Value	Macronutrients	Brussels sprouts are low in calories and carbohydrates, but high in fiber, vitamins C and K, and antioxidants.
	Micronutrients	Brussels sprouts are a good source of minerals like potassium and folate.
	Fiber	Brussels sprouts are high in fiber, which helps with digestion and promotes satiety.
Color	Natural Pigments	Brussels sprouts have a vibrant green color due to the presence of chlorophyll.
Aroma	Volatile Compounds	Brussels sprouts have a strong sulfuric smell when overcooked, but can be mild and pleasant when cooked correctly.
Chemical Composition	Acidity/Alkalinity (pH)	Brussels sprouts are slightly alkaline with a pH ranging from 6.0-7.5.
Cooking Behavior	Heat Conductivity	Brussels sprouts cook quickly and evenly due to their small size and dense texture.