I am so happy that Brussels sprouts have finally received their long overdue moment in the spotlight. For years, families have been serving over steamed, without any flavor, Brussels sprouts only to have everyone turn their noses up at them. Today roasted Brussels sprouts are a fan favorite, they are even being served as an appetizer in many restaurants.
Brussels sprouts provide many important health benefits. They have plenty of antioxidants to help fight cancer and heart disease, they restore healthy digestion, alkalize the body and much more. Brussels sprouts have a high amount of protein, similar to their leafy greens and cruciferous vegetable family members. Eating one cup of Brussels sprouts will provide you with your daily requirement for vitamin C and vitamin K. They offer plenty of potassium, B vitamins, manganese and many other nutrients. Brussels sprouts are a powerhouse vegetable. Other Cruciferous vegetables include broccoli, cauliflower, cabbage and collard greens, all of which supply a high level of disease-fighting antioxidants and other nutrients. Cruciferous vegetables should be on your weekly grocery list due to their high-level nutrients, low carbohydrate, and low-calorie count.
Fun Facts: Carving an X in the bottom of stems before steaming helps sprouts cook more evenly. And there are only 26 calories in one cup of Brussel sprouts with a whole lot of nutrients!
How to buy and store:
Brussels sprouts are available year round and when possible purchase them on the stalk and choose bright colored, firm and compact heads. You want to avoid large brussels sprouts that have an odor or spots. Refrigerate Brussels sprouts in a plastic bag up to 1 week. If you buy on the stem, remove the sprouts from the stalk when storing them.
How to prep & cook:
There are so many ways to cook Brussels sprouts. They can be lightly seasoned then grilled, roasted, baked, flash fried and yes, even steamed. Here is one of our favorites: