Baby cabbages aka Brussels Sprouts
Brussels sprouts are known as baby cabbages not because they resemble them, but because they come from the same family. Brussels sprout are grown on a stalk and are around 2.5-4cm in diameter. These tiny little sprouts come from the cruciferous vegetable family, and are one of the dominant food crops worldwide. This family contains cancer-fighting glucosinolates. It’s also high in vitamin C, fiber, and contains many nutrients and phytochemicals.
Honestly, I had heard a lot about Brussels sprouts and how it was a love/hate relationship. I never tried it until we made it as a side dish for Thanksgiving about 4 or 5 years ago. Surprisingly, this little vegetable is packed with nutritional properties. They are a good source of protein, iron and potassium.
Brussels sprouts contains folate or folic acid. Folate aids in preventing certain birth defects like cleft palate and spina bifida. It can also help reduce the risk of heart disease. With the folic acid, Brussels sprouts can also help lower cholesterol levels. Brussels sprouts contains a certain antioxidant that can reduce the risk of cancer which was shown from a study done in 2011 published in “Journal of Food Science.”
Once you’ve tried it, you’ll know if you’re a fan of them or not. I’m partial to them. I can eat them but I don’t particularly have a big love for them. I’ve made Brussels sprouts 2 ways. They’re really healthy for you, so if you haven’t tried it yet, give it a chance!
Here are 2 very simple recipes I tried.
Pan Fried Brussels Sprout
Apple Cider/Juice or Vegetable Broth*
Clean and halve the brussels sprouts. Leave smaller ones whole. Lightly coat your frying pan in olive oil and throw the brussels sprouts in. Fry for a few minutes and remove to a plate. Add a little more olive oil and slightly cook the sliced shallots till it’s a tad soft. Throw the brussels sprouts back in, salt and peppper. Now add a dash of apple cider or vegetable broth. Cook an additional 5 minutes and remove from heat. Garnish with fresh parsley.
*Please take note that it’s not apple cider vinegar. I used apple cider instead. The night that I tested this recipe, I actually ran out of broth to use so I improvised. It ended up actually working out really well. The apple cider brought out a nice sweetness in the brussels sprouts.
Roasted Brussels Sprouts
Preheat oven to 350F. Clean the brussels sprouts, feel free to halve the larger ones. Coat in olive oil, salt, pepper, and minced garlic. Line on a sheet rack and bake for 15-20 minutes. Garnish with fresh parsley.