Upon arriving back at my parents’ house after our Christmas in Arizona, we all unpacked and breathed a huge sigh of relief… For about 2 seconds.But the day before, in a fit of holiday cooking excitement, Dad filled his shopping cart to the brim with fresh produce at Trader Joe’s, most of which would spoil before they returned.With the incredible amount of veggies and bananas I consume, he generously offered to create a “care package” and send me back home with the majority of his loot.I immediately agreed, and we loaded up my car with onions, shallots, parsnips, broccoli, and Brussels sprouts.To compensate and hasten the cooking process, I cranked up the oven temperature an extra 50° and crossed my fingers.Too impatient to let them cool, I scooped the Brussels sprouts off the tray and onto my plate, promptly stabbing one with a fork for a taste.The soft centers… The crunchy leaves… The seasoned earthy flavors… I quickly snapped a picture for Instagram before devouring the entire batch, which received more “Likes” than my extra chocolaty skinny mocha fudge!To get that addictive contrast of tender centers and crunchy leaves, I quarter each Brussels sprout and place them cut-side down on a baking sheet.To keep these Brussels sprouts extra skinny, mist the baking sheet with olive oil cooking spray, and after laying the little guys on top, lightly coat them as well.With their gorgeous brown stain, the tender yellow centers contrast beautifully against the crisp green leaves (which almost taste reminiscent of crunchy potato chips!He hates veggies — except potatoes, corn, broccoli, and raw carrots smothered in Ranch — and always shoves them onto my plate instead.½ tsp salt Instructions Preheat the oven to 400°F, and lightly coat a baking sheet with olive oil cooking spray.When sprinkling with salt, about half of it will end up on the baking sheet instead of the Brussels sprouts, which has been taken into consideration for the Nutrition Information below. .

Simple Roasted Brussels Sprouts Recipe

But we talked to the CDC and doctors to learn more about drinking alcohol and if there were any foods it would be a good idea to eat or avoid before and after your shot. .

Brussels sprouts: Benefits and nutrition

Brussels sprouts are part of the cruciferous vegetable family.People seeking a high nutrient diet should consider including cruciferous vegetables in their diet.However, including more of these low calorie, nutritionally dense vegetables in the diet could provide significant health benefits.Brussels sprouts also offer the following health benefits.Share on Pinterest The vitamin K-1 in Brussels sprouts may improve bone health.Consuming Brussels sprouts provides a significant amount of vitamin K-1.However, studies have been inconclusive on the preventive effects of sulfur-containing compounds on cancer risk in humans.Brussels sprouts contain plenty of vitamin C. .

Weight Loss: 4 Cruciferous Vegetables That May Help You Lose

Not only eating green vegetables promote good immune system but also the low calorie content in green veggies makes them a part of many fad diets.For example, cruciferous vegetables, which are a part of brassica genus of plants like broccoli, Brussel sprouts, cabbage, cauliflower, are some of the leafy greens that are considered healthier and more beneficial for losing weight than other vegetables.(Also read: Barley Water For Weight Loss: How Does Jau Help You Lose Weight?).Green vegetables - rich in all the vitamins, fibre,nutrients and anti-oxidants is all you need.Apart from its exceptionally mouth-watering taste, it is great for our health and also helps us lose weight.But, how does broccoli help in losing weight you ask?Cabbage.High in protein, nutrients, vitamin K and C, and fibre, Brussel sprouts are a part of Brassicaceae family and are, thus, closely related to cauliflower and cabbage.Make sure you don't overcook your Brussel sprouts, as they tend to lose their vitamin C content very easily.Consuming lots of water-dense, low-calorie food is ideal for weight loss.The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same. .

Super Simple Roasted Brussel Sprouts

Roasted Brussels sprouts are the perfect side to your meal, and at about a half hour from prep to finish, they couldn’t be easier to make.And I especially love roasted Brussels sprouts, cooked until dark brown in the oven with a touch of olive oil, salt, and pepper.The other great thing about this dish if you’re anything like me, you’re always looking for new ways to add a little extra nutritional value to your fridge contents.If you’re the type of person who likes to make your own soup stock, you can grab Brussel sprouts on the stalk – those are usually available at farmer’s markets or co-ops.Slice the Brussels sprouts off, and freeze the stalk to use with celery, carrots, and chicken bones for a nutrient-dense soup stock.If you like your veggies sweet, grab the teeny tiny Brussels sprouts – these are usually the sweetest, softest ones.Brussel sprouts also go great with grilled seafood, like salmon or scallops, or lean beef.Vegans should include brown rice, tofu or beans, and sweet potato for a delicious meal with complete protein.Whip up your marinade beforehand, and then toss your halved Brussel sprouts in a bowl with the delicious sauce before baking.For Japanese fusion enthusiasts, toss your sprouts in some miso, oil, and lemon juice before throwing them in the oven. .

3 easy Brussels Sprouts recipes that help in weight loss

Here is a look at how Brussels Sprout helps to reduce weight and some easy recipes to make out of it. .

Brussels Sprouts Nutrition Facts and Health Benefits

You can purchase a fresh Brussels sprout stalk, which hosts small heads neatly aligned side by side in rows, or you can buy a bag of loose sprouts, fresh or frozen.Brussels sprouts are a cruciferous vegetable that is low in carbohydrates with lots of filling fiber.Many Brussels sprouts recipes call for bacon, butter, or maple syrup, quickly racking up the saturated fat and sugar content.Brussels sprouts have a very low glycemic index, so they are a great choice for those on a low-carb diet or anyone who is watching their blood sugar.Brussels sprouts are a source of the B-vitamins necessary for cellular energy production, including vitamin B6, thiamine, and folate.Brussels sprouts contain 24% of the daily recommended amount of vitamin A, which is great for your eyes and internal organs.Brussels sprouts also contain manganese, which helps with metabolizing carbohydrates, amino acids, and cholesterol.Bioactive compounds in cruciferous vegetables, like Brussels sprouts, reduce inflammation, induce immune functions, and stimulate natural detoxification.The fiber in Brussels sprouts (and other vegetables) has long been associated with appetite control and healthy weight maintenance.Brassica vegetables (crucifers) such as Brussels sprouts can cause gastrointestinal issues in some people, especially when eaten raw.Cruciferous vegetables like Brussels sprouts are goitrogenic, which means they might interfere with iodine uptake, disrupting the thyroid gland's production of hormones necessary for regulating metabolism.There is a weak association between thyroid cancer, goiters, and the intake of cruciferous vegetables in some populations, particularly in women with iodine deficiencies.If you take the medication Coumadin (warfarin) as a blood thinner, your doctor may advise you to eat a consistent amount of green leafy vegetables, like Brussels sprouts, to keep your clotting levels stable.You can usually find Brussels sprouts year-round, but peak season falls in the autumn and winter months.You can store uncut Brussels sprouts in the refrigerator for three to five weeks, but after a couple of days, the quality starts to decrease.Before cutting fresh Brussels sprouts, wash your hands well and remove any damaged outer leaves.Cook them simply with a small amount of salt, pepper, and olive oil, or fancy them up by adding heart-healthy nuts and spices.Place them in boiling salted water for about 30 seconds, and then transfer them to an ice bath to slow down the cooking process. .

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