I woke up one day with an unhealthy obsession for the strangest veggie:
Brussels Sprouts
(which I just learned is actually Brussels and not Brussel).
An unhealthy obsession for a super healthy superfood? I’m all for it! These cruciferous vegetables resemble mini cabbages and are FULL of health benefits!
Brussels Sprouts are ridiculously high in nutrients. Lets break it down:
Brussels sprouts are low in calories but high in fiber, vitamins and minerals.
Here are some of the major nutrients in a half cup (78 grams) of cooked Brussels sprouts (1):
Calories: 28
Protein: 2 grams
Carbs: 6 grams
Fiber: 2 grams
Vitamin K: 137% of the RDI
Vitamin C: 81% of the RDI
Vitamin A: 12% of the RDI
Folate: 12% of the RDI
Manganese: 9% of the RDI
Brussels sprouts are not only full of fiber but are especially rich in vitamin K, which is necessary for blood clotting and bone health. They also are full of the antioxidant rich vitamin C and contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus!
We can spend all day breaking down all the nutrients, fiber, and antioxidants that is contained in Brussels sprouts and why we need them but I want to focus on the fact that they are so easy to add to any meal and adhere to any dietary preference!
People often enjoy these magical veggies roasted, boiled, sautéed or baked.
My go to simple side dish to wow dinner guests (or even just make my tummy happy) is to first cut off the ends of the Brussels sprouts, mix the sprouts with a bit of olive oil, salt and pepper, and then roast them on a baking sheet until they’re crispy. Then you can go anywhere from there! Add some parm, miso, honey and lime, GARLIC, balsamic, you name it!
I will never say no to adding Brussels sprouts to pasta, frittatas or stir-fried dishes for a flavorful and nutritious dinner.
My favorite brussels sprouts addition is to start with heating on the stove top some cauliflower gnocchi from Trader Joes, roast the Brussels sprouts as listed above. When the sprouts are finished, I throw them in with the gnocchi, and add sun dried tomatoes, artichoke hearts, and a red or white sauce and call it a meal! It tastes like you should be guilty but really your body will be saying “thank you!”
Another favorite way to add Brussels Sprouts pizzazz to my meals is to slice Brussels sprouts in half, and cut butternut squash in bite size pieces, drizzle in olive oil with your favorite seasonings (21 seasoning salute from Trader Joes is literally heavenly), and some unsalted mixed nuts and roast them all together then throw some dried cranberries up in there to create perfect flavor and texture to compliment any meal! (try throwing some fresh Parmesan or a vegan cheese for a little extra umph)!
Not into veggies? Ease your way in to Brussels sprouts by cooking up some bacon (or that amazing Trader Joes vegan chorizo), and crushing the bacon into tiny pieces and set aside. Now you’re left with bacon grease and and funny looking round balls of leaves. Put two and two together and cook up the sprouts in the grease to absorb all the flavor and serve with crushed bacon on top! Little keto love there!
