Brussels sprouts are an incredibly nutritious vegetable that offers protection from vitamin A deficiency, bone loss, iron deficiency anemia, and believed to protect from cardiovascular diseases and, colon and prostate cancers.
Brussels sprouts are small leafy green buds resembling miniature cabbages in appearance. The buds are exceptionally rich in protein, dietary fiber, vitamins, minerals, and antioxidants which work wonders promote vibrant health.
Like to shed some pounds? Brussels Sprouts are low in calories and high in protein and fiber -- and have ZERO cholesterol! They contain flavonoid anti-oxidants like thiocyanates, indoles, lutein, zeaxanthin, sulforaphane and isothiocyanates which protect from colon and reproductive cancers. They contain high levels of anti-oxidant vitamins A, C and E, and contain other anti-viral and anti-bacterial properties to boost the immune system.
Brussels spouts contain Zeaxanthin, which provides anti-oxidant and light-filtering protection from UV rays, preventing retinal damage and age-related macular degeneration disease in the elderly. They're high in vitamin A to promote healthy mucous membranes and is essential for acuity of vision. Vitamin A also offers protection against lung and oral cavity cancers.
High in vitamin K, brussels spouts are an excellent dietary choice to promote bone strengthening, and helps limit neuronal damage in the brain, preventing or delaying the onset of Alzheimer's disease.
Brussels spouts are high in many B-complex vitamins, such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that are essential for substrate metabolism in the body.
They are also rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme.
LNH always suggests consuming organic produce. That said, Brussels spouts are NOT one of the top 5 most pesticide-laden vegetables. So if organics are not an option where you are, this is a safer choice. When shopping, choose small to medium-sized, firm, tight/compact spouts. Uniform size makes for uniform cooking. Look for a bright green color and heavier weight. Avoid heads that are yellowed, have open leaves or dark spots.
Preparation Fill a bowl with clean, filtered water and add 2-3 Tbsp lemon juice or apple cider vinegar. Cut the tail to the base of the sprout, then cut in half (very small spouts do not need to be cut). If you'd like to leave the sprout whole, cut a small "X" in the base for more even cooking. Remove dirty outer leaves and discard. Soak in water for 10+ minutes. Rinse.
Create your own recipes with your favorite ingredients from this list which go well with Brussels spouts: Almonds ApplesApple Cider Vinegar Bread Crumbs (homemade from spouted or grain-free bread) Butter Caraway Cardamom Carrots Chestnuts Cream, raw Dill Garlic Ginger Grapefruit Green Onions Hazelnuts Lemon Maple Syrup Miso Mushrooms Mustard Nutmeg Onions Oranges Parsley Pecans Pepper, Black Peppers, Sweet Pine Nuts Pistachios Rice (not if on paleo diet) Rosemary Salt Savory Shallots Thyme Vinegar Walnuts Wasabi
They are delicious steamed, baked or grilled. If boiling, avoid "the smell" by wrapping a piece of bread in cheesecloth and add to your pot.
Easy Balsamic Roasted Brussels Sprouts
A quick and easy side dish recipe for brussels sprouts roasted with balsamic vinegar and olive oil. This easy brussels sprouts recipe is vegetarian, vegan, and gluten-free.
If you'd like add apples to the recipe
2- 3 cups brussels sprouts, sliced in halfdash salt and pepper, to taste3 tbsp balsamic vinegar3 tbsp olive oilPre-heat oven to 375 degrees. Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.
Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.Plate, garnish and serve.Enjoy!OC