My dad is the only person I know who cooks Brussels sprouts on a regular basis. And whenever I am home I know exactly what he is cooking without even stepping foot in the kitchen. It is one of those things, like garlic, that you don’t even have to see to know it is being used in a dish. It also never fails that he offers me some but I always turn them down. I got to thinking though; maybe I should give this cruciferous vegetable a chance.
After doing some research, I discovered these vegetables would be a great addition to any active person’s next meal. Along with being high in fiber, Brussels sprouts contain phytonutrients called glucosinolates that are thought to fight cancer. They also pack a powerful punch of vitamin A which promotes a strong immune system and healthy skin. Other nutrients, just to name a few, include vitamin C, folate, and potassium.
Brussels sprouts are in season during the fall months. When buying them, look for firm, bright green sprout heads with tightly packed leaves. If you steam the sprouts, remember not to overcook them which will diminish their nutritive value and leave you with a sulfur smelling kitchen.
Let us know if you have any good recipes or tips for cooking these baby cabbages. In the meantime, try this recipe to work Brussels sprouts into your next meal.
Roasted Brussels Sprouts with Shallots
1 pound Brussels sprouts, trimmed and halved
3 shallots, quartered
4 sprigs thyme
1 tablespoon plus 1 ½ teaspoons extra-virgin olive oil
Salt and pepper
2 tablespoons fresh lemon juice
Preheat oven to 425°F. Place Brussels sprouts, shallots, thyme, oil, and 1 teaspoon salt on a large rimmed baking sheet. Season with pepper and then toss to combine. Spread in an even layer on baking sheet. Roast for approximately 30 to 35 minutes or until Brussels sprouts are tender and browned. Rotate baking sheet and toss sprouts halfway through. Remove from oven and sprinkle with lemon juice. Toss to combine and serve warm.
I love Brussels Sprouts. If they’re cooked fresh and correctly, they’re quite sweet and delicious!
I have heard that they are wonderful roasted…..went on FoodNetwork.com and found this…….
Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.
I love brussels sprouts! Last time I cooked them, I cut them in half, steamed them really briefly, then sauteed them in a bit olive oil and bragg’s liquid aminos until they had dark brown bits. Add salt and pepper to taste and some sesame seeds on top, serve with rice. Yum yum yum!
Just boil them and drizzle with a good olive oil.