A round, leafy green vegetable that is the bane of every child’s existence – Brussel sprouts are the #1 most difficult food to force children to eat. Psychologically, if you are forced to eat something as a kid, you will grow up not liking it. Maybe that’s why so many people have an aversion to these cute little veggies as adults.
Brussel sprouts really do have a bad rap, but for no good reason. They are loaded with health benefits, the most important of which are its cancer fighting properties. Filled with phyto-chemicals (thiocyanates, indoles, lutein, zeaxanthin, sulforaphane and isothiocyanates) and anti-oxidants, Brussel sprouts can help prevent prostate and colon cancers by destroying pre-cancerous cells.
Brussel sprouts are loaded with vitamins A, C, and K, are a great fiber source, and low calorie with no cholesterol. An example, 100 grams of Brussel sprouts equals to about 45 calories. It is a great addition to your diet if you are trying to lose weight.
Another reason why a majority of people have a dislike for Brussel sprouts could be that whomever prepared them – overcooked them. Overcooking these mini-cabbages can turn them gray and soggy, giving off a sulphurous odor.
The trick to making tasty Brussel sprouts is to boil, steam, microwave or stir-fry them for about seven minutes. But be careful, if you want to keep those cancer-fighting properties, boiling Brussel sprouts will diminish them. The best way to make them is to steam them. You can also drizzle them with some olive oil and roast them for a more smokey, grilled taste (my favorite way to eat them!). Another trick is to make sure you season them right. Adding a little salt and pepper or olive oil and butter, can go a long way to making your Brussel sprouts more tasty. I also like to add some Parmesan or gruyere cheeses to them for a tasty kick! Make sure to cut off the stem and remove the loose leaves. I like to slice them in half so that I can get some seasoning into the middle too.
Brussel sprouts have become quite a trendy little vegetable that can be added to almost any meal. Here is a shot of my mixed baby green and spinach salad with alfalfa sprouts drizzled with a light balsamic vinagrette and garnished with steamed Brussel sprouts.
So if you were one of many who hated Brussel sprouts as a kid, give it another shot using my tips from above. You will be pleasantly surprised!