I love holidays where everyone brings a dish. For last weeks Thanksgiving celebration, my sister brought this amazing Brussels Sprouts Salad she found on the Gluten Free Girl blog. I ate a serving of that salad every day for a while and then I found 3 bunches of unused Brussels sprouts in the fridge. Thank goodness I love them!
Many people grow up hating Brussels sprouts because they weren’t prepared well. These cruciferous powerhouses are easy to prepare & pack in a ton of nutritional benefits. Not only that, but they are in season right now.
Brussels sprouts can be purchased loose or on the stalk. While they are available all year, their peak season is late fall to spring. When buying these tiny little cabbages, look for a bright green color (not yellow), and try to get them when they are tight and compact rather than fluffy. They will be sweeter this way.
The Health Benefits of Brussels Sprouts:
:: Packed with fiber, which will benefit digestion, prevent constipation, maintain low blood sugar and keep overeating in check (especially important during the holidays).
:: Loaded up with antioxidants, Vitamins C, E, and A, Iron & Potassium – these help fight cancer & keep your immune system strong!
:: A half cup of boiled sprouts will net you 30 calories, 2.0 grams of fiber, 2.0 grams of protein
Ideas for preparation:
:: Roasted with just a bit of olive oil, salt & pepper in a 375 oven for about 20-30 minutes.
:: Raw – I’m telling you, this salad my sister made was amazing! I never knew raw Brussels sprouts could be good. The flavor was much milder than I anticipated and more like actual cabbage in slaw.
:: Steam for just 5 minutes and pour a dressing over them. This is a great way to keep all the nutrients packed in.
:: Or try this recipe for Brussels Sprouts with Chestnuts where you can steam & bake!
Enjoy all the glories that Brussels sprouts have!