Roasted Brussels sprouts & a Giveaway! | The Sisterhood of the Shrinking Jeans LLC


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