A typical google result...

Brussels sprout

Brussels sprouts—the variety of cabbage with a stout stem and a budlike head of tightly folded leaves—are named after the city of Brussels. The modern version of the plant was originally grown primarily in the area of Northern Europe now known as Belgium, of which Brussels is the capital. In the name of the cabbage, Brussels is usually capitalized like the name of the city, though some publications don’t capitalize it.

The Wikipedia page doesn't even say "Brussel sprout" is an error. It avoids the term entirely.

  • Bruja [she/her, love/loves]
    ·
    2 years ago

    I term I use is Van Damme Sprouts after my adoptive parent’s favourite actor, the muscles from Brussels. Extremely niche and I get weird looks. They are delish especially with some balsamic.

  • DrBeat [they/them]
    ·
    2 years ago

    Don't care what they're called as long as I can keep on eating them.

    Truly appreciating brassicaceae rn thanks little guys 🌱

  • crime [she/her, any]
    ·
    2 years ago

    i call them fart grapes or cabbage nuggets, depending on if they're prepared terribly or not

  • hostilearchitecture [any]
    ·
    2 years ago

    I love 'em, just steam 'em halved and and grate parm unless :im-vegan: or shred them and do stuff to 'em

  • infuziSporg [e/em/eir]
    ·
    2 years ago

    In that city, they don't have the same name for it that we do, they call it "wheat lettuce" (or "wheat salad").

    • President_Obama [they/them]
      ·
      2 years ago

      ? They just call it spruiten, so "sprouts". And the French speakers call it "cabbage from Brussels"

      • infuziSporg [e/em/eir]
        ·
        2 years ago

        Okay I just checked and "salade de blé" is something else. My memory mixed them up.

  • NephewAlphaBravo [he/him]
    ·
    2 years ago

    Roast em in the oven and slap some basalmic vinegar and black pepper on there, maybe grated parmesan or bacon if you're into that :chefs-kiss:

      • NephewAlphaBravo [he/him]
        ·
        2 years ago

        It balances the bitterness with a little acid and sweetness. And now that I think about it you can use some before roasting so it caramelizes a little, blends with the roasty char into a nice complex flavor.

        • InevitableSwing [none/use name]
          ·
          2 years ago

          I'm going to start doing that.

          Years ago I bought a bottle of balsamic vinegar that for me is enormous. It must be 750 or 1,000ml. My plan was to stop buying salad dressing and just make it myself. But I stopped eating cold veggies entirely so the bottle has just sat lonely and unloved in my kitchen cabinet.