Brussel Sprouts look like baby cabbages and are part of their family. Here are some facts about them and tips when using them in the kitchen.
1.They are a good source of vitamins such as vitamin C, vitamin A, vitamin K, and folate.
2.Research has shown that eating Brussel sprouts (and other cruciferous vegetables) may help to lower risk of some cancers and heart disease.
3.Prepare them by cutting off the tough bottom attached to the stem. If you are cooking them whole or cutting them in half, throw away any wilted leaves that fall off.
4.Roast them with some olive oil, salt and pepper to brings out their sweetness. It also makes the exterior leaves nice and crispy.
5.Try them sautéed, steamed, or cooked in the microwave.
6.Add them raw or cooked to your salad, and tossed with vinaigrette dressing.
7.Try them roasted with a glaze like 100% pomegranate juice and maple syrup.
Information gathered & adapted from:
https://www.todaysdietitian.com/newarchives/1216p66.shtml
Crunchy Brussels Sprouts
Ingredients
1.75 pounds Brussel sprouts, trimmed
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon of honey
3 tablespoons olive oil
1/4 teaspoon black pepper
1/4 cup walnuts, toasted, coarsely chopped
Preparation
1.Blanch Brussel sprouts in boiling water for 6-8 minutes or in a microwave oven in a little water for about 4 minutes. Drain.
2.Saute Brussel sprouts, stirring constantly, until they become golden-brown.
3.Mix the vinegar, mustard, honey, and olive oil in a small bowl.
4.Add walnuts to the sprouts, stir and combine. Pour the vinegar dressing over the sprouts, season with pepper. Mix and combine so that each sprout is covered with the dressing.
5.Serve warm or cold as a side dish.
Serving Size: 4 servings
Nutrition Information per Serving: 13.8 grams total fat, 1.6 grams saturated fat, 13.1 grams carbohydrate, 7.4 gram fiber, 7.8 grams protein, 78.9 milligrams sodium, 814.1 milligrams potassium, 5.8 grams sugar
Recipe adapted from:
https://cookeatshare.com/recipes/crunchy-brussels-sprouts-659290
