I always thought Brussels sprouts were kind of a joke vegetable. You know, something you heard on that show Leave It to Beaver, where the mom would say "eat your Brussels sprouts, dear." I didn't think people actually ate them though — that is, until I went to a dinner party last weekend.
I saw these strange little baby cabbage-looking things on the table and was momentarily stumped. She actually was serving Brussels sprouts, and let me tell you, they're really delicious. I'm no longer put off by this tiny vegetable. Plus they're healthy too. Half a cup of cooked Brussels sprouts has only 33 calories, but also has 3.2 g of fiber, 252 mg of potassium, 79 micrograms of folate, and 2.8 g of protein. Since it's a green veggie, I thought it would have a ton of calcium, but it only has 19 mg, and the recommended daily intake is 1,000 mg. Still, it does have 35 mg of vitamin C and 457 IU of vitamin A, which surprised me, so that's a plus.
I think most people hate Brussels sprouts because they are usually way overcooked, so they have no taste and a gross mushy consistency. They can also have a slightly bitter flavor, but if they're prepared the right way, this green veggie a great side dish to any meal.
Want to know how I like to cook them? Then
I found this recipe on a little sheet they were handing out at my local health food store and it's so good.
What you'll need:
2 pounds Brussels Sprouts (rinse and trim the tough outer leaves and base)
3 tbsp extra-virgin olive oil
2 tbsp maple syrup
Salt and pepper to taste
2 tbsp chopped parsley
What to do:
- Preheat the oven to 400°F.
- Cut the Brussels sprouts in half lengthwise.
- Mix them in a bowl with the olive oil, maple syrup, salt and pepper.
- Place them on a non-stick baking sheet and bake them until the sprouts are tender, about 15 to 20 minutes.
- Serve them in a bowl with sprinkled parsley.