The origin of brussel sprouts is unknown, but as the name indicates, they were popularized out of Belgium. It was grown and used locally in Belgium for a long while, but proliferated throughout Europe in the aftermath of WWI.

The Brussels sprout is a cultivar of wild cabbage 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.

They are usually pan fried, baked, boiled, or steamed. Employing any of this methods and simply applying some salt will result in a scrumptious side dish.