Do you hate them? Do you love them? Are you a convert that used to gag when you smelled them cooking but now you love them?
Well no matter which you are one thing is for sure. Brussels Sprouts are very good for our bodies. Not only does a one cup serving have more than the required daily allowance of Vitamin C and K it is also a great source of daily fiber, omega 3 fatty acids, iron and much more.
Many studies have determined that a diet high in cruciferous vegetables results in a person who is less likely to be affected by lung, colon, breast and ovarian cancer. Brussels sprouts along with cauliflower, cabbage, kale, broccoli are in this family of vegetables.
The phytonutrients in cruciferous vegetables also aid in our body’s detoxification process. It seems that they signal our genes to increase the production of enzymes that are responsible for cleansing our body of harmful compounds.
The Low Down on Brussels Sprouts
- provide all the Vitamin C and K we need in a day
- Excellent source of fiber, omega 3 fatty acids and other nutrients
- help our body’s to fight cancer
- enhance our body’s cleansing process which allows us to function better
So, how do you cook Brussels Sprouts?
I like to roast them with other vegetables in the oven at 450F. Here is a portion of an earlier post on this topic:
Roasted vegetables are so easy to make that they make every frozen quick side dish look like a waste of time. You can roast any vegetable as long as you set the oven high - 450 degrees, sprinkle or spray with olive oil and your favorite seasoning. I like to use sea salt with dill, celery salt and oregano. You want to shake the vegetables to rotate them a few times during the cooking. We cooked parsnips, brussels sprouts, mushrooms and pearl onions for about 20 minutes but the key is to just let them cook until they are done to your satisfaction.
Please send me your recipes at firstname.lastname@example.org. I’ll post them here and enter each of you in a drawing to win this photograph: