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Brussels sprouts

Brussels sprouts are either loved or reviled, both with equally energetic fervor. Personally, I am a brussels sprout lover bent on converting the world one brussels sprout at at time. I believe brussels sprout revulsion comes from poorly cooked brussels sprouts, like the ones I grew up eating that came in a frozen box and were cooked by boiling in water until they were a mushy, stinky mess. Due to their sulfer content, brussels sprouts can become quite odiferous when not cooked properly.

Roasting brussels sprouts is the way to go

Nothing brings out the flavor of brussels sprouts like roasting them. Just heat your oven to 400 degrees.  Toss them in a little olive oil, salt and pepper and lay them cut-side down on a baking sheet. Check after 12 minutes. If you need a little more convincing that brussels sprouts are delicious, add crisped pancetta or make them Momofuku style, for a delicious and umami-rich Asian twist.

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Why eat brussels sprouts?

Like all cruciferous vegetables (think kale, brocoli, cabbage) brussel sprouts are very nutritious.  Brussels sprouts contain sulforaphane, which is believed to have strong anti-cancer properties. There are hundreds of scientific articles on the health benefits of brussel sprouts published in PubMed, many specifically on brussel sprouts and cancer protection. Brussels sprouts are particularly rich in vitamins A, C, E & K, manganese, folate, fiber and omega-3 fatty acids. Brussels sprouts contain multiple compounds that fight inflammation. Brussels sprouts are a very good vegetable. If you are a brussels sprout hater, I urge you to try them again. If you are a brussels sprout lover, I urger you to indulge yourself frequently in these very healthy veggies.

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