I didn't grow up eating brussels sprouts. My mother was forced to eat overcooked and mushy brussels sprouts as I child so she avoided them, and I did too.
I have since learned to love this veggie that looks like a mini cabbage. I tried to convince my girls last night at dinner that they, too, should love this veggie, but since I was unsuccessful on that front, I am going to try and convince you.
Let me start by saying this is one low-calorie food. A half cup cooked by boiling, which I do not recommend for flavor or texture, only contains 28 calories. The same serving of brussels sprouts will provide your recommended daily intake for vitamin K and almost satisfy the daily requirement for vitamin C. Related to cabbage and broccoli, this veggie is also high in folate and vitamin A, and even contains some omega-3 fatty acids. In studies, eating brussels sprouts daily was shown to optimize cell detoxification, which might help prevent cancer. Plus they are a Winter veggie and are at their peak for tastiness from late Fall until early Spring.
For tips on cooking brussels sprouts, read more.
Start your relationship with these sprouts on the right foot: don't overcook them. My favorite way to prepare them is to roast them. I half each sprout, sprinkle the lot of them with olive oil, and cook them at 400 degrees for 15 to 20 minutes. Then I sprinkle them with salt and lemon juice. Once roasted, they pair nicely with walnuts and goat cheese for an unconventional salad. If you buy them still on the stalk, they taste even better.
How do you feel about brussels sprouts? Love them or hate them, I want to know. If you feel like I do about these little nutritious gems, share how you cook them as well.