These guys are one of my FAVORITE foods to cook with, and they usually taste even better to in the fall. I believe that I have turned it into a comfort food of mine. It is a go to for sides almost every night. So I decided to do some research on Brussels sprouts and found some interesting things-along with great recipes.
Brussels sprouts can be roasted to have crispy bits and pieces or even sliced and tossed like a salad! There are so many options and combinations that they provide! Not only do they provide a lot of variety of recipes but also they are extremely healthy. They are closely related to kale, cauliflower, and mustard greens, which are also healthy food choices.
The sprouts contain high levels of folic acid, fiber, vitamins A, K, and C, and are believed to help protect against colon and stomach cancer. One cup of Brussels sprouts has only 28 calories. If Brussels are steam cooked, it is believed that the cholesterol lowering capability is enhanced. Brussels sprouts also contain vitamin B6, potassium, iron, thiamine, magnesium, and phosphorus. They are rich in antioxidants such as kaempferol. Sprouts also help to maintain healthy blood sugar levels. The fiber in Brussels helps to regulate the blood sugar. They are one of the best plant sources of omega-3 fatty acids.
Overall Brussels sprouts are great to have in a healthy diet or lifestyle. They provide a lot of nutrients, antioxidants, and minerals that are needed. They are also extremely tasteful and versatile to different cooking styles. Below are some recipes for Brussels sprouts.
Brussels sprouts salad
- 4 Tbsp. extra-virgin olive oil
- 4 Tbsp. lemon juice
- 1/4 cup freshly chopped parsley
- salt and pepper to taste
- 2 pounds Brussels sprouts, thinly sliced
- 1/4 cup chopped toasted almonds
- 1/2 cup pomegranate seeds
- Shaved parmesan for garnish
- Whisk olive oil, lemon juice, parsley, and salt and pepper until combined.
- Add Brussels sprouts and toss until evenly coated
- Let sit, tossing occasionally for a minimum of 25 minutes and up to 4 hours before serving.
- Before serving, fold in almonds, pomegranate seeds, and garnish with shaved Parmesan.
Roasted Brussels sprouts
- 2 pounds Brussels sprouts, halved
- 2 cloves minced garlic
- salt and pepper to taste
- 2 Tbsp. extra-virgin olive oil
- Parmesan cheese for topping
- Pre-heat oven to 425 degrees Fahrenheit
- Toss Brussels sprouts, garlic, salt and pepper, and olive oil in a bowl until evenly coated
- Lay out Brussels sprouts evenly on baking sheet and bake for 20 minutes, rotating or shaking the pan half way through cooking
- Allow to cook for 5 minutes longer for extra crispiness
- Top with parmesan cheese before serving(optional)
