By now it is no secret that I love my vegetables! (and not just because my mother said I should). Sadly, an often forgotten gem of vegetable is the Brussels Sprout. I really believe, however, that the key to great Brussels Sprouts is preparing and cooking them correctly! It really comes down to texture for most people…no one wants to eat a boiled or mushy sprout!
I eat Brussels Sprouts almost everyday when they’re available (and I’m not joking). I never ate them when I was little but now I can’t get enough! Brussels Sprouts are small but mighty, being a good source of Fiber and an excellent source of Vitamins K and C. They are also high in Folate, Vitamins A & B6, iron, potassium, and magnesium. They also contain cancer-fighting phytonutrients called glucosinolates. Glucosinolates are found in most coniferous vegetables (broccoli, cabbage, cauliflower, kale), but Brussels sprouts contain the highest amount. They also contain flavonoids that provide antioxidant benefits.
My husband always tells me not to take anything “too weird” when taking a dish to a group gathering and Brussels Sprouts are often referred to as something most would tag as being “weird”. Of course, this gives me the opportunity to turn something that is socially unacceptable into a dish that is absolutely delicious! I like to challenge people to “eat outside the box” and try something they may have never imagined they would like.
I eat Brussels Sprouts almost everyday when they’re available (and I’m not joking). I never ate them when I was little but now I can’t get enough! Brussels Sprouts are small but mighty, being a good source of Fiber and an excellent source of Vitamins K and C. They are also high in Folate, Vitamins A & B6, iron, potassium, and magnesium. They also contain cancer-fighting phytonutrients called glucosinolates. Glucosinolates are found in most coniferous vegetables (broccoli, cabbage, cauliflower, kale), but Brussels sprouts contain the highest amount. They also contain flavonoids that provide antioxidant benefits.
My husband always tells me not to take anything “too weird” when taking a dish to a group gathering and Brussels Sprouts are often referred to as something most would tag as being “weird”. Of course, this gives me the opportunity to turn something that is socially unacceptable into a dish that is absolutely delicious! I like to challenge people to “eat outside the box” and try something they may have never imagined they would like.
This dish is extremely versatile. It can be served warm or cold, by itself or with meat mixed in, as a burger topper, or for a quick leftover snack!
If you’ve never tried making an aioli sauce, or hear the word and think of a Spanish party over a delicious sauce, never fear! It is extremely simple yet extraordinarily fresh…and this one adds a twist with the roasted red pepper.
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