I love Brussels Sprouts. It’s possible that I may be the only person on the planet that would say that. It’s part of our media history consciousness — what is that pungent little cabbage the sneaky kid feeds to his dog under the table? Yep, its the brussels sprout! In fact, according to some surverys, the only vegetable that people dislike more than this healthy cruciferous ball is the eggplant (and someone else will have to argue the eggplants case, its not my favorite by far!).
Aside from the fact that they are delicious (which many would argue, I know!) they are amazingly good for us. Unlike most vegetables, Brussels sprouts are rather high in protein, accounting for more than a quarter of their calories. Although the protein is incomplete — it doesn’t provide the full spectrum of essential amino acids — it can be made complete with whole grains. This means you can skip a higher-calorie source of protein, like high-fat meat, and occasionally rely on a meal of Brussels sprouts and grains.
Brussels sprouts are very high in fiber; they have 3-5 grams of fiber per cup and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out. They also belong to the disease-fighting cabbage family. Like broccoli and cabbage — fellow cruciferous vegetables — Brussels sprouts may protect against cancer with their indole, a phytochemical. Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium Brussels sprouts are also particularly rich in vitamin C, another anti-cancer agent.
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Of course, the health argument does little to sway a five year old, nor the 38 year old daddy with the taste buds of a five year old.
Personally, I love them plain, just steamed until nicely soft or roasted with just a touch of olive oil and pepper, but after a number of tries to get both the hubby and the kidlet to tear in with some enthusiasm, it’s time to turn to my recipe cache. If healthiness won’t win them over, maybe I can find a way of cooking them to raise thier appeal. One the docket this week:
Roasted Brussels Sprouts with Balsamic VinegarÂ
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Fresh Brussels Sprouts
Good Olive Oil
Balsamic Vinegar
Sea Salt (I actually omit the salt, sorry foodies.)
Fresh Cracked Pepper
Preheat oven to roast at 375°F. Peel the outer, beat-up layers of the Brussels sprouts off. Trim the end, and then cut Brussels sprouts in half. Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste. Lightly oil a sheet pan, and then spread out Brussels sprouts, cut side down. Roast in oven for 15 minutes.
Prime Brussels Sprout season is over (September – February) so hopefully there’ll still be some nice looking fresh ones in the produce section this week, otherwise I may have to find a recipe that uses frozen ones.
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