If you like to snack throughout the day, brussel sprouts are a nutritious alternative to potato chips and other tempting empty calorie carbs. Brussel sprouts are low in calories and surprisingly higher in protein than other cruciferous vegetables like broccoli, kale and cabbage. In addition to being a good source of Vitamin A and Vitamin C, eating the veggie on a regular basis can decrease the risk of cancer via glucosinolates, metabolites that induce detoxification enzymes.
My favorite way to prepare them is to simply roast until tender on the inside and slightly crispy on the outside. Intuition would lead you to believe that cooking the vegetable would deplete it of its nutritional value. However, research shows that cooking brussel sprouts does not strip them of cancer preventative powers.
RECIPE:
- cut off ends of brussel sprouts
-coat in extra virgin olive oil in baking pan
- sprinkle with sea salt and freshly crushed pepper
- roast in oven at 400 degrees F for ~45-50 minutes (occasionally shake the pan to help cook evenly- test with fork to see if tender throughout before serving)
Best part is that when prepared this way, the brussel sprouts taste good cold too. I like to make extra and keep in the fridge for a snack the next day. And if you have a sweet tooth, I would suggest drizzling some aged balsamic vinegar on top before serving. Buonissimo!
Brussel sprouts in my country are considered the vegetables that most kids don’t like when they are young.
These “spruitjes” are considered a horror to eat for a lot of people. I LOVE Brussel sprouts! I also like them mashed with potatoes and some apple sauce… I am going to eat them like this as well! Nice post Antoniette!
OHHHHHYUMMMM! <3
Haha Lonneke its the same in Germany, Brussel Sprouts and Spinach come close to torture in many children’s eyes. I have to admit though, I used to disklike them as well, but now I indeed love them and will definitely try out that recipe – looks delicious, thanks!