Meatless Monday


I thought this was an interesting take on brussels sprouts from SavetheKales Needless to say, as with lots of other vegetables, I have never had brussels sprouts. Even more surprisingly I didn’t even know the brussels was plural. You learn something new everyday……….


Today’s post is about a great little wintertime nutritional powerhouse – the humble, often criticized brussels sprout. Before we delve any further, let’s get one thing straight:

They are Brussels sprouts. BRUSSELS. Sprouts. Brussels, with an “s” on the end.

They are named after, surprise surprise!, the capitol of Belgium (which is “Brussels”, if you haven’t had coffee yet) as it’s believed their origin comes from around there. What a fun piece of trivia for your next social gathering! You’re welcome!

They grow on long stalks that sort of look like a pineapple and a cabbage had a baby.

Unfortunately, these guys evoke bad childhood memories, perhaps a parent swirling a forkful through the air chanting “Open the hangar, here comes the airplane” while you grimaced in disgust.  Like a lot of green veggies, these poor little guys have been overcooked and boiled to death for years. Trust me when I tell you, there is still hope. I bet you can make peace with them after all.

And you should, because they are part of the “cruciferous” family of veggies, which also includes the beloved kale, broccoli, bok choy and cabbage, among others. Crucifers (sounds so… dark) are packed full of great things, like vitamins C and K, tons of fiber and calcium, and studies have shown that eating 1-2 servings a day can reduce your risk of cancer thanks to their large doses of phytonutrients. (“Fy-toe-nutrients” – phyto meaning plant-based.)

You can do all kinds of tasty things with brussels sprouts, but my favorite way to eat them is after they’re roasted. They have a much different taste than any of the bland, soggy boiled things that may have been passed off to you before.

Here’s a recipe that takes under 5 minutes of prep time and only 4 ingredients – but here’s the best part: cooking brussels sprouts this way makes them so tasty, you will want to pop them in your mouth instead of potato chips and candy. I’m serious! What’s wrong with eating green leafies instead of fried fatty foods? NOTHIN’.



One response to this post.

  1. Posted by john on September 9, 2013 at 8:29 AM

    Just had brussels sprouts this last weekend. Blanched for 5-6 minutes in hot salted water and then fried in an iron skilet with bacon, garlic and onions until toasty brown.
    Very good, not sure how nutrious as bacon grease is fat, but we all know everything goes better with BACON!!


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