New Year’s Resolution: Rise of the Sprouts


The New Year is here, which means it’s time for resolutions. Resolutions that will be long gone by tomorrow.

Since food is the main topic for Silver Spork News, I’ll make my resolution food-themed. More specifically, about an under-appreciated food item. You know who I’m talking about: Mr. Sprout.

I’m very adventurous when it comes to food. I’ll try anything once. But when people ask if there’s something I won’t eat, I say Brussels sprouts. It’s an automatic response. I don’t really mean it. And I’ll even admit that I haven’t eaten many Brussels sprouts, unless you count hot lunch back in elementary school.

So for 2015, my New Year’s Resolution is to find a recipe for Brussel sprouts that’s edible. Plus, I’m feeling bad for them. Can’t they have a fresh start in 2015 as well?

I want to prove that they aren’t scary. They are just ostracized by all the other vegetables. But with a little love, and heavy seasoning, maybe I can give them a whole new look.


Here are some fun facts about Brussel sprouts:

  • They are a member of the cabbage family.
  • Brussel sprouts grow in these things call leaf axles, gradually growing up the stem. They actually look pretty cool.
  • That strong flavor commonly associated with Brussels sprouts is from overcooking them. The buds aren’t supposed to turn gray and soft. So, see, it’s really not the Brussels sprout’s fault at all. The cook just didn’t know how to cook them properly.
  • Supposedly, an enjoyable way to serve them is sautéed or roasted. That way they produce less of the pungent smell, becoming more cabbage-like.
  • Brussels sprouts contain nutrients that are effective against some cancers. And they have lots of Vitamin C and Vitamin K, whatever that is.
  • After doing some research on “Brussel sprouts,” I realized that it’s actually brusselS sprouts. Because they are sprouts of the Brussels. See, you learn something new every day.

Post by Katie Paige. Images from