Brussels sprouts are like the warriors of all vegetables. I just can’t understand why they get such a bad rap. A 2008 survey revealed that they are the most hated vegetable in America. Like what. People, you need brussels in your life. Here’s why:
1. They’re detoxifying.
2. Tons of antioxidants.
5. Promote digestive health.
6. More Vitamin C than an orange.
7. And even more Vitamin K. (But be careful if you’re taking an anticoagulant.)
See, they’re photogenic too! They might smell, yes, but that’s just because you probably overcooked them. It’s the sulfur-containing nutrients that create the unpleasant odor. It is also these same nutrients that have the detoxifying effect on your body.
So don’t write off these little green gods – just figure out how to properly cook them. And if you want to have a reeeaally good meal, do this.
Salmon + brussels sprouts. Seriously, whata combo. For your health and for your tastebuds. What can I say, I’m a dietetics major and a foodie. Unashamed.
Garlic Roasted Brussels Sprouts (GF, Vegan)
Time: 30 minutes
Yield: 3-4 servings
- 3 cups brussels sprouts
- 1.5 T olive oil
- 2-3 cloves garlic
- 2 T chopped onion
- lemon juice
- balsamic vinegar (optional)
- Preheat oven to 400 degrees.
- Heat olive oil in medium pan over medium heat. Add garlic and cook for 2-3 minutes.
- Add onion. Cook a few more minutes until fragrant.
- Add halved brussels sprouts and cook for two minutes, covered.
- Stir. Cook 2 minutes more.
- Spread on baking pan and sprinkle with salt and pepper to taste. Drizzle with lemon juice.
- Cook in oven for 7 minutes. Toss. Cook 7 minutes more.
- Drizzle with balsamic vinegar if desired.
What’s your favorite meal to pair brussels sprouts with?