3 Ways To Enjoy Brussels Sprouts.
I am a huge fan of Brussels Sprouts. I will admit this was a vegetable I grew to like as I became an adult. As a kid I cringed when my mom would make these things. They not only were tasteless but the made the whole house stink. I am not sure what I disliked more Brussels Sprouts or Hominy. Thankfully she did not make either of these often but when she did they were boiled and boring. Today the Brussels Sprout has made a come back thanks to the new cooking method of roasting and steaming. When you roast these babies they almost caramelize. They are crunchy and nutty tasting and super full of flavor in my opinion. Brussels Sprouts are very low in calories and high in nutrition. I like that combo 🙂 These sprouts are super high in Vitamin K. One thing I recently learned was how you cook them can make a huge difference. One study in 2011 shows that not only can Brussels sprouts produce enzymes to detoxify the body from cancer-inducing properties, but steaming them also brings out the best combination of benefits. A plentiful supply of glucosinolates found in Brussels sprouts plays a large part in this toxin-ridding action in the cells. Are you on board yet? I will admit I roast more than I steam but I do like them both ways.
Here are 3 of my favorite recipes for preparing Brussels Sprouts. I purchase my sprouts from Trader Joe’s, Farmer’s Markets or Costco. Lately I have been very intrigued by the one’s I get from Costco, they are frozen and organic. They come in two serving bags so I can easily prepare a small amount when it is just me. I love adding them to my roasted veggies for breakfast 🙂
I love potatoes and Brussels Sprouts together. Check out this yummy recipe. Roasted Rainbow Potatoes with Brussels Sprouts
Roasted Brussels Sprouts and pomegranate seeds? Ummmm Heck yes- check this out. Roasted Brussels Sprouts With Pomegranate and Hazelnuts
Sometimes I am a super simple gal in the kitchen. The first time I tried this I was not sure how I felt then I quickly became addicted. Steamed Brussels Sprouts With Lemony Brown Butter