Enjoy this best-of-the-web roundup of delicious, healthy, everyday and holiday worthy of Brussels Sprouts recipes!
I love Brussels Sprouts. If you like them too, consider yourself one of the few. I just read that Brussels are the most hated veggie in America. Really? I have decided that if you don’t like them, it’s because you have not had a life-changing Brussels sprout. And that’s what I’m here for. To get you on the Brussels bandwagon.
I like to consider us Brussels lovers not in the minority — but instead part of an elite group. An elite group who knows that these cruciferous little mini cabbage-like balls are dang delicious when you prepare them correctly. Although I can pretty much eat them any way possible, there is a hierarchy of deliciousness to these little guys. More on that below. But first, let me remind you why these guys are worth your time spent in the kitchen.
Yes, Brussels sprouts are an excellent source of vitamins and minerals. But the more compelling reason to eat them is for their cruciferousness. They are among the healthiest of all veggies in this group and have pretty amazing anti-cancer properties. Brussels contain sulfur-containing compounds called glucosinolates, which activate cancer-fighting enzyme systems in your body. These glucosinolates also aid your body’s natural detoxification process and provide strong antioxidant support.
So if cancer prevention is on your to-do list, learn to prepare these guys! You can steam, roast, saute or eat them shredded in-the-raw. As for the hierarchy of deliciousness, if you’re a Brussels newbie, I suggest trying them roasted or sauteed in a little bit of oil or butter, as this way is going to bring out their sweet, caramelized flavor. Steaming and tossing them with butter is also really tasty, but you might have to get to Brussels elite status before going there.
For a little inspiration and motivation, here are a few delicious Brussels Sprouts recipes from a few blogger buddies around the web:
I made this sauteed Brussels with Sliced Apples and Candied Walnuts recipe from Diethood last week and have been loving the leftovers for lunch. The apple brings just the right amount of sweetness to the dish!
These shredded Brussels from Cookin Canuck are easy to saute quickly and pair well with dried fuit and nuts. Parmesan cheese is always a nice touch.
MJ and Hungryman tossed their Brussels with pomegranate. This looks amazing, with or without the bacon!
I love this Thai twist on Brussels Sprouts from the Foodie Dietitian…I can’t wait to try it!
These Pita Pizzas with Shredded Brussels from Kitchen Treaty are surprisingly simple to make and delicious.
Brussels + balsamic vinegar are a marriage made in heaven, as illustrated by this easy roasted dish from fellow RD, Marisa Moore.
Brussels Gratin is a great way to fancy things up. This healthy Brussels Sprout recipe from Liz at The Meal Makeover Moms is her go-to side on Thanksgiving.
The Iowa Girls Eats mixed her Brussels Sprouts with Butternut Squash and Quinoa — a great idea for a main dish!
And finally, this amazing looking Cauliflower Crust Pizza with Shredded Brussels and Caramelized Onions combines two cruciferous veggies, so it gets the prize for the most healthy!
I hope you are now adequately inspired to get your Brussels Sprouts recipes on the table this holiday season — or any time, really. And please come back and share your own creations!