Delicious Nutritious Brussels Sprouts: Real Healthy
Like many of you, I was no fan of Brussels sprouts as a kid; they were invariably gray, mushy, and over-cooked. But they’ve since become one of my all-time favorite vegetables. Apparently I’m not the only one! To my delight, I see them appearing more and more frequently on menus, from casual places to white-table restaurants.
If you’ve yet to make friends with this mini-cabbage, now’s the ideal time. Brussels sprouts (so named because modern cultivation appears to have started in Brussels) are in season. And although they store well for long periods, they’re at their nutritional peak this month.
Brussels sprouts are a great source of vitamin C and, like other members of the brassica family (which includes cabbage, broccoli, and kale), are rich in compounds that repair cellular DNA, which helps protect against cancer.
But beware: Those powerful nutrients are largely destroyed by boiling, which can also bring out a sulfurous flavor (and smell!). Like the other vegetables, Brussels sprouts are infinitely more delicious (and better for you) when steamed, sauteed, or roasted. You can even slice Brussels Sprouts thinly and add raw to your favorite cole slaw recipe.
Meanwhile, here are some favorite recipes to enjoy this month.
Get healthy! Check out all of these great vegetarian recipes!