Brussels sprout

Brussels sprout 
Forerunners to modern Brussels sprouts were likely cultivated in Ancient Rome.
Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium.
The first written reference dates to 1587.

The edible sprouts grow like buds in helical patterns along the side of long, thick stalks

Sprouts are considered to be sweetest after a frost.
Consuming Brussels sprouts in excess may not be suitable for patients taking anticoagulants since they contain vitamin K, a blood-clotting factor.

In one such reported incident, eating too many Brussels sprouts may have countered blood-thinning therapy

My favourite plain boiled (salted water0 not over cooked with plenty of butter and loads of freshly
grated nutmeg.
Great recipe from Nancy Josland Dalsin 
#BrusselSprouts  

Originally shared by Nancy Josland Dalsin

~Brussel Sprouts with Bacon and Cranberries~
~Side Dish~

1 Tbsp oil, 1 Tbsp unsalted butter
1 cup of Brussel Sprouts, cleaned and cut in half
1/2 pound of bacon, diced into bite size pieces
1 clove of garlic, minced
2 shallots, diced
1/4 cup moist dried cranberries

Cook bacon in pan until crisp.  Remove to paper towel with a slotted spoon.  Add the oil and butter to pan and sautee garlic and onions for a minute.  Add cranberries and Brussel sprouts and cook until Brussel sprouts are golden brown and cooked through.  Add bacon back to pan, give all ingredients a stir to mix.