Let’s celebrate nature’s spectacular design with brussels sprouts! I understand from reading a lot about food that people either love brussels sprouts, or they strongly do not. I would like to advocate for this amazing vegetable. It is my hope that if you already love them, you will eat more. And if you have not loved them in the past, I hope you will try them again while they are in their seasonal prime.
In season, brussels sprouts deliver outstanding flavor alongside their incredible nutrition. They are famous for their phytonutrients that help us to detoxify, fight cancer and prevent unwanted inflammation. When it comes to these special acting phytonutrients, brussels sprouts lead the pack of other cruciferous veggies, like mustard greens, turnip greens, cabbage, kale, cauliflower, or broccoli. This cute and flavorful cruciferous, in the form of a baby cabbage, should not be denied its place at your family table. Here are some ideas for serving brussels sprouts to your family, cooked and/or raw.
There are many ways to season and flavor these mini cabbage powerhouses. But, have you thought about all the different ways there are to prepare them? You can roast them like with this recipe from Super Healthy Kids.
You can eat them raw in a salad by chopping or shredding the sprouts like this recipe from my colleague Sally Kuzemchak with Real Mom Nutrition.
And, what about pan-frying these cuties? This is my current favorite way. I don’t have to turn the oven on for just one pan and I can get a great char on them!