Roasted Brussels sprouts & a Giveaway!
When was the last time you had Brussels sprouts? Have you ever had them, or is the ‘Brussels sprouts are GROSS’ stigma keeping you from trying them? I’ll be the first to admit when I was a kid, Brussels sprouts were the last thing I wanted to try. My mom went so far as to make a cake once as bribery. If I would try the sprouts, I could have some cake. I was about 7 and I did try them, but I know I didn’t truly appreciate or even like them.
Not long after I started dating my husband, he asked me to make Brussels sprouts for him for dinner. WHA? Yeah, he eats greens and loves cabbage too, and those are loves I haven’t adopted. So back to the sprouts. I had never cooked them, and the only way they’d ever been served to me was steamed and then lathered in butter, so I pulled out my trust steamer and made some one night. I even ate a couple. Okay, I ate one. The flavor was a little strong, but not as bad as I’d remembered. Since then, Brussels sprouts have made many appearances on our dinner table. These days I just steam them whole and sprinkle a little salt and pepper over them before serving. My kids balk a little, but they eat them, too.
Facts about Brussels sprouts:
Selection tips: Look for small, firm sprouts with compact, bright-green heads―the smaller the head, the sweeter the taste. Avoid soft, wilted, puffy, or dull-colored heads, as well as those with loose or yellowish leaves. Try to choose sprouts of similar size so they’ll cook evenly.
Storage tips: After removing any loose leaves, seal unwashed Brussels sprouts in an airtight plastic bag and place them in the refrigerator. You’ll want to use them as quickly as possible, since their flavor will start to become unpleasantly strong after three or four days.
Peak growing season: Although readily available virtually year-round, the peak season for Brussels sprouts is from September to mid-February.
Health benefits: Like other cruciferous vegetables, Brussels sprouts are full of phytonutrients (natural plant compounds), which may help protect against cancer. They’re also a good source of:
•Vitamins A and C, which help fight against such ailments as heart disease, cancer, and cataracts (one half cup of sprouts provides more than 80 % of the recommended daily amount of vitamin C)
•Potassium, which helps lower blood pressure and maybe even cholesterol
•Folate, which is necessary for normal tissue growth and may protect against cancer, heart disease, and birth defects
•Iron, necessary for maintaining red blood cell count
•Fiber, which aids in digestion and helps lower cholesterol
While perusing my new copy of Body + Soul magazine last night, I came across an exciting recipe for Brussels sprouts and I can’t wait to try it! It sounded so good, I thought I’d share it with you, too!
Serves: 8
Active Time: 10 minutes
Total Time: 30 minutes
A cruciferous family member, Brussels sprouts have long been considered cancer fighting superstars thanks in part to the presence of compounds called indoles.
Gather:
- 2 pounds Brussels sprouts, trimmed and halved
- 2 red Bartlett pears, cored and cut into wedges
- 6 shallots, quartered
- 10 fresh thyme springs
- 3 tablespoons olive
- Coarse salt and ground pepper
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
- Roast until Brussels sprouts are tender and browned, 30-35 minutes, rotating pans halfway through. toss with lemon juice and serve warm.
Per serving: 124 calories; 1 g saturated fat; 4 g unsaturated fat; 0 mg cholesterol; 18 g carb; 27 mg sodium; 4 g protein; 5 g fiber. (vegetarian, vegan)
Giveaway:
No, don’t worry, we’re not giving away Brussels sprouts! We’re giving away a subscription to Whole Living Body + Soul magazine! Have you ever seen it? It’s just about the best magazine out there! I’ve had a subscription for years, and it’s the one magazine I religiously read every single month.
How to win!
- Leave a comment telling us your absolute least favorite vegetable and why!
- That’s it!
- Unless you want to tweet about it for an extra entry, and if you do, be sure to leave another comment letting us know you did.
- Contest ends Tuesday, December 8th at midnight Pacific time. Winner will be announced in Wednesday weigh-in post
Disclosure: This review and giveaway is sponsored by the Sisterhood of the Shrinking Jeans.
Sources: wholeliving Body + Soul magazine, November 2009 issue; cookinglight.com
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