Hey there y’all! I don’t have a new recipe for you this week, unfortunately. I retired, then returned to work part-time and it’s been an adjustment! While I’ve continued to focus on eating healthy, I’ve been making repeats of recipes already posted, along with my go-to rice and veggies. One of the veggies I absolutely love is Brussels Sprouts. Weird, right? As a kid I never had Brussels Sprouts! We didn’t do a whole lot of veggies in our house during my childhood. There was a lot of hamburger meat, box dinners, corn or green beans from a can, fast food, pork chops, and spaghetti. Liverwurst sandwiches, fried bologna, and pb & j were also staples. Everything was bland, no seasoning other than salt was used. Pasta and breads were all white and stripped of all their nutritional grains. Cereals were loaded with sugar. I remember my mom cutting up cucumbers for us to eat and coating them in sugar. I also remember her cutting up tomatoes and coating them in salt. Needless to say, adopting a healthy way of eating was a journey for me as an adult. I learned a lot, made a lot of mistakes, and eventually got to where I am now. There is a whole amazing world of delicious plant based food out there! Today, I’m going to tell you about Brussels Sprouts.
Brussels Sprouts are actually a member of the cabbage group. Which makes sense because they look like little cabbages! Brussels Sprouts are loaded with potassium, vitamin C and vitamin K. They also contain folate and fiber. Vitamin K is necessary for blood clotting and bone health. Vitamin C is an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function. The high fiber content helps support gut heath. Brussels Sprouts may help to keep blood sugar levels steady. Cruciferous vegetables are linked to a decreased risk of diabetes. Brussels Sprouts can also help reduce inflammation. This is due to the high antioxidant content. Chronic inflammation can contribute to cancer, diabetes, and heart disease. Sounds to me like Brussels Sprouts are quite the powerhouse!
So, how do we eat these small cabbages? They can be enjoyed roasted, boiled, sauteed, steamed, or baked! You can cut the ends off the sprouts , mix them with some olive oil, salt and pepper, and roast them until they are crispy. You can steam them (I often eat them this way), then season them with whatever mix of seasoning you choose. I have two favorites. I’ve posted pictures below. One is from The Spice House and the other is LoveMI.
Brussels Sprouts will stay good in the fridge for about one week.
Sources for this article: healthline.com