Day 4 as we count green veggies on our way to St. Patty’s Day tomorrow is Brussels Sprouts!
Brussels Sprouts – I’m sure there are many of you out there cringing just reading the name.
As kids you rarely love them, as adults you rarely love them – but you should! They really are one of my most favorite vegetables, and my kids feel the same way. Yep, they really do!
What’s so great about them?
They help protect us from cancer!
Many studies have proven that brussels sprouts fight against and even prevent various cancers, including bladder, breast, colon, lung, prostate, and ovarian cancer.
Digestion and weight maintenance
One cup of Brussels sprouts contains four grams of dietary fiber, which can aid in digestion, prevent constipation, maintain low blood sugar and reduce overeating. Another big bonus – they also protect our stomach lining by obstructing the overgrowth of Helicobacter pylori, a bacteria that can lead to gastric cancer.
One cup of brussels sprouts contains over 161% of the RDA for vitamin C which ensures a healthy immune system, wards against hyper tension, lowers blood pressure, fights lead toxicity, combats cataracts, and serves as a powerful antioxidant that prevents aging and many diseases.
So, how do you make brussels sprouts edible?
Try this super-easy, very delicious recipe – it’s a great way to start loving this wonderful green veggie!
Roasted Brussels Sprouts
- 2 small red onions, sliced into 1/4-inch wedges
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 pints brussels sprouts, trimmed and halved
- Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 tablespoon olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
- In same bowl, toss brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.
Let’s go a little crazy with a yummy Brussels Sprouts Salad!
Shredded Brussels Sprouts with Walnuts
1 lb. Brussels sprouts
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper
1/2 cup shelled walnuts, chopped
1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don’t have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)
2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.