Those poor brussels sprouts. They have been the butt of numerous jokes and many turn their noses up at the mere mention of them. But, I assure you, we can change all that. Besides, have you noticed brussels sprouts on all the menus at trendy restaurants lately? They are rather, shall I say, in the “popular crowd” now and perhaps even “in demand” at social gatherings!
However, many of those trendy brussels sprouts dishes are laden down with lots of high fat and nitrate-containing meats or other unhealthy preparations. But, you really do not need to do all that to enjoy them and convert those naysayers to downright addicts of the healthiest kind. Check this out!
5 HEALTH BENEFITS OF BRUSSELS SPROUTS
First, just a few words to let you know why brussels sprouts are a healthy, healthy choice and why you should do your part in converting the haters:
1. Brussels sprouts make you look younger! Thanks to the high dose of Vitamin C levels, sprouts help in collagen making and reducing sun damage.
2. Brussels sprouts are in the top 20. The ANDI score (Aggregate Nutrient Density Index), which measures vitamin, mineral and phytonutrient content in relation to caloric content, places it high on the list to eat often!
Don’t miss this: Many other healthy vegetable recipes that you should place on your plate.
3. The sulfur in them is a cancer fighter and preventer. Consuming high amounts of cruciferous vegetables like brussels sprouts has been associated with a lower risk of cancer because of the sulfur-containing compounds (namely sulforaphane).
4. Brussels sprouts are green for a reason. They contain a high amount of chlorophyll, which can block damaging free-radicals in our body.
5. They filter harmful rays.An antioxidant in brussels sprouts, zeaxanthin, filters out harmful blue light rays potentially warding off macular degeneration.
HOW TO CHOOSE THE BEST TASTING BRUSSELS SPROUTS
There are four easy tips to get your brussels sprout making off to a great start by choosing the best:
1. Ask the right questions.
If you are lucky enough to purchase your brussels sprouts through a grower directly at a farmers’ market or elsewhere, ask the grower if they were picked AFTER the first hard frost. If so, pile them in your basket as brussels sprouts are best then as they react to cold temperatures by producing sugars making them extra delicious. (Tip; Frost can occur earlier in the country where many farms are located than in the city or suburban areas.)
Don’t miss this: Check out my other helpful tips in my free mini-farmers’ market guide here to get the most of out it.
2. Choose fresh, heavy, compact and tight.
Rummage through and choose sprouts that feel heavy for their size, bright in color with no yellowing leaves, compact and hard if you give a slight push.
Don’t miss this How to always make everything you make taste so much better.
3. Small packages are sweet.
Smaller sprouts tend to be sweeter-tasting, while larger sprouts have a stronger and more cabbage-like flavor.
4. Stemless save time and effort.
I have not found a difference in taste on or off the stem and frankly, thought getting them off the stem was too much work. Brussels sprouts keep for several days in the produce section of your refrigerator.
CONVERTING HATERS INTO LOVERS: GRILLED BRUSSELS SPROUTS
Pretty much anything tastes great on a grill, so why not brussels sprouts? Give it a go! You (and anyone you serve it to) won’t be sorry.
- 32 small, fresh brussels sprouts (remember: smaller are sweeter)
- 2 generous tablespoons high heat oil like avocado oil
- 1 teaspoon pink salt
- 1.5 teaspoons crushed red pepper flakes
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- pinch of dried thyme
- 1.5 teaspoon celery seed
- 2 heaping teaspoons organic lemon zest
- 2 tablespoons Parmesan cheese grated or nutritional yeast
Now do this
- Rinse and dry the sprouts.
- Slice off the stem ends and cut a shallow X into the stem end before cooking so that the heads will cook quickly and evenly.
- Boil in lightly salted water for 3 minutes and immediately place in a bowl of ice water to stop the cooking. Note: You may skip this step and go directly to making the seasoning step but this pre-cook does guarantee even cooking and is nice if you are entertaining and want to do up to this step ahead.
- Drain and dry the sprouts well.
- Combine oil and rest of ingredients except for lemon zest and Parmesan cheese or nutritional yeast in a bowl and mix the seasonings well.
- Toss sprouts into the bowl and coat well. Reserve bowl with seasonings.
- Using a vegetable grate, place sprouts on hot grill turning every two minutes on each side.
- Remove from the grill.
- Add lemon zest and Parmesan cheese or nutritional yeast to the seasonings and mix well.
- Toss grilled sprouts to re-coat with seasoning.
- Taste and adjust seasonings.
So, Team Brussels Sprouts at your house or no? Willing to change any minds?