You plugged your nose as a child when your mother cooked them, hid them in your napkin at dinner time, and probably even bribed your siblings to eat them for you.
That’s right. Â I’m talking about Brussels sprouts.
I’ll be the first to admit that they aren’t the prettiest of all vegetables and certainly aren’t the most fragrant either. However, they are one of the healthiest vegetables, and when prepared right, they are actually extremely tasty.
A member of the cruciferous family (along with cauliflower, cabbage, and broccoli), Brussels sprouts provide 3 grams of fiber per half-cup serving, cancer-fighting vitamins A and C, and lots of minerals and antioxidants. Â The vegetable can also lower cholesterol and the risk of heart disease.
Additionally, Brussels sprouts contain silica, so if you’re suffering from hair loss, you might want to stock up on them!
Did you know that Brussels sprouts are ideal to eat during pregnancy? Â That is because they are rich in folate which is essential for tissue growth.
When picking out Brussels sprouts in the grocery store, it is important to note that the smaller sized ones tend to be a little bit sweeter than those that are larger. Â When refrigerated, they can easily last for a week. Â They do tend to get slowly more bitter day after day, however, so you might want to prepare them within the first day or two.
And how about that nasty odor, you ask?
Try tossing a stalk of celery into the water when cooking the Brussels sprouts to help neutralize the smell.
As for the taste, I can almost guarantee that, if you make any of these dishes, no one is going to pass them up. Â In fact, you’ll probably just want to go ahead and make extras because everyone is going to want more!
Garlic Roasted Brussels SproutsÂ
Brussels Sprouts with Cranberries & Bacon
Balsamic-Roasted Brussels Sprouts
Pasta with Bacon, Shredded Brussels Sprouts, & Lemon Zest
Honey Sriracha Roasted Brussels Sprouts
Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts
Shredded Kale and Brussels Sprouts Salad with Lemon Dressing
Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette
Baked Potatoes with Brussels Sprouts and Bacon
