Brussels sprouts are small, tightly layered buds from a variety of cabbage in the mustard family. They have an earthy, mildly bitter flavor that becomes sweeter and nuttier when cooked, with a firm texture that softens when roasted, steamed, or braised. Across many cuisines, they’re served as a side dish, sautéed or stir-fried, or shaved raw into salads. Named for Brussels, they have been cultivated in Belgium and nearby parts of Europe for centuries.