Brussel sprouts are feared by many people especially kids and some chefs may possibly not include this vegetable in their recipes if it were not for their health benefits.However, before you outcast these healthy vegetables, it would be best to discover the truth of what do Brussel sprouts taste like?Brussel sprouts belong to the family of cabbage, Brassica also known as Cruciferous.Whether you hate or love them, the health benefits of Brussel sprouts are endless.In addition to that, brussel sprouts have twice the amount of vitamin C as their bigger cousins do.However, if you want to make it more delicious season it with lemon juice, butter, salt, and pepper.Then slice the sprouts in half and toss using pepper, olive oil, and salt to taste.However, if you are feeling fancy there are also lots of recipes that you can try and one of which is the roasted brussel sprouts and celery.Note: Don’t overcook and boil your Brussel sprouts because they will produce a foul and strong odor and become schmaltzy in texture.For authentic results, it is important to choose a recipe that will highlight the original flavor. .
9 Ways Brussels Sprouts Benefit Your Health
Brussels sprouts are a member of the Brassicaceae family of vegetables and closely related to kale, cauliflower, and mustard greens.These cruciferous vegetables resemble mini cabbages and are typically cut, cleaned, and cooked to make a nutritious side dish or main course.They’re also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function ( 3 ).In addition to the nutrients above, Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium, and phosphorus ( 1 ).Brussels sprouts are high in antioxidants, compounds that promote overall health and help prevent damage to cells ( 5 , 6).Eating Brussels sprouts as part of a diet rich in fruits and vegetables can help supply the antioxidants your body needs to promote good health.Summary: Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.Summary: Brussels sprouts are high in vitamin K, a nutrient important for blood clotting and bone metabolism.In addition to their impressive nutrient profile and long list of health benefits, Brussels sprouts may help keep blood sugar levels steady.Multiple studies have linked an increased intake of cruciferous vegetables, including Brussels sprouts, to a decreased risk of diabetes ( 9 ).Increasing your intake of Brussels sprouts alongside an otherwise healthy diet may help keep your blood sugar levels stable.Summary: Brussels sprouts are a good source of ALA omega-3 fatty acids, which may play a role in the health of your brain, heart, immune system, and other parts of your body.As mentioned earlier, Brussels sprouts are high in antioxidants, which can help neutralize the free radicals that can promote inflammation ( 5 , 6).Summary: Brussels sprouts are high in vitamin C, an antioxidant that’s important for immune health, iron absorption, collagen production, and the growth and repair of tissues.Brussels sprouts make a healthy addition to any diet and are easy to incorporate into side dishes and entrees.Mix the sprouts with a bit of olive oil, salt, and pepper, and then roast them on a baking sheet until they’re crispy.Summary: Brussels sprouts are simple to prepare, and you can enjoy them in a variety of delicious side dishes and main courses.Brussels sprouts are high in fiber, vitamins, minerals, and antioxidants, making them a nutritious addition to your diet.Adding Brussels sprouts to a balanced diet rich in fruits, vegetables, and whole grains has the potential to make a major positive impact on your health. .
Brussel Sprouts and Cabbage: Difference between them
A number of studies have linked an increased intake of cruciferous vegetables such as Brussels sprouts to a decreased risk of diabetes.These days the brassica oleracea has several well-known cultivars, including Brussels sprouts, cabbage, cauliflower, broccoli, kale and kohlrabi, all of which come from the same species of plant.The closest comparison in the animal world is the dog, which has also been selectively bred by humans to produce various very different breeds.Taking dogs as an example, it seems obvious that a Chihuahua isn’t just a Great Dane puppy, and in the same way, a Brussel’s sprout is not quite the same as a baby cabbage.Both can be boiled, steamed, stir fried, grilled, roasted, stuffed or pickled, and both are usually served as an accompaniment for meat or potato dishes.They taste great with rich, salty foods like bacon, or sharp lemon vinaigrettes, and can also be served with chestnuts, hazelnuts or pine nuts, to bring out their naturally nutty flavour.Sautée them in an aromatic mixture of vegetable stock, white wine, balsamic cream and butter for a deliciously savoury and nutty treat.Now we’ve convinced you that sprouts can be delicious, why not make them the main event with our tasty vegan quiche recipe?Made with a gluten-free crust and a creamy filling of chickpea flour, vegan cheese, Brussels sprouts and potatoes, it makes the perfect brunch-time snack.Finally, to create a real show-stopping side dish for that special occasion, try our recipe for Brussels sprouts with dates and pine nuts. .
11 Things You Probably Did Not Know About Brussels Sprouts
And if you’ve never peeled away the leaves to make crispy baked Brussels sprouts chips, then, boy, are you missing out. .
The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds.During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprouts a traditional winter-stock vegetable.Brussels sprouts are a cultivar group of the same species as broccoli, cabbage, collard greens, kale, and kohlrabi; they are cruciferous (they belong to the family Brassicaceae; old name Cruciferae). In the 1990s, Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter. The Baja region is the main supplier to the US market, but produce also comes from the Mexicali, San Luis and coastal areas.Production of Brussels sprouts in the United States began in the 18th century, when French settlers brought them to Louisiana.Most U.S. production is in California, with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers, and rich soil abounds, and to a lesser degree on Long Island, New York. Once harvested, sprouts last 3–5 weeks under ideal near-freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature.Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential biological properties.Although boiling reduces the level of sulforaphane, steaming, microwave cooking, and stir frying do not cause a significant loss.Consuming Brussels sprouts in excess may not be suitable for people taking anticoagulants, such as warfarin, since they contain vitamin K, a blood-clotting factor.The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk.Some cooks make a single cut or a cross in the center of the stem to aid the penetration of heat.Overcooking renders the buds gray and soft, and they then develop a strong flavor and odor that some dislike for its garlic- or onion-odor properties. Common toppings or additions include Parmesan cheese and butter, balsamic vinegar, brown sugar, chestnuts, or pepper. .
Growing Stages of Brussel Sprouts
Without this extra foliage, the plant can maximize its resources into the development of mature sprouts. .
Roasted Brussels Sprouts Recipe
I’ve been a member here for years and have never left a review, but this simple recipe has changed that right now.I tossed them and the fallen leaves into a bowl with liberal oil, liberal sea salt and fresh cracked pepper and placed the halves face down on my cookie sheet.As it’s cooking the small leaves will turn dark and roast first ---don’t be alarmed .The concept of roasting is so simple, it’s not really a recipe, but the taste that this vegetable yields .We’re carb-free/low carb so I served this with a shoulder roast ----one of the best meals hands down since I can remember. .