Closer Look at Your Childhood Arch-Enemy: Brussel Sprouts

Closer Look at Your Childhood Arch-Enemy: Brussel Sprouts

Do you remember as a child sitting at the dinner table after everyone else had finished dinner, teary-eyed because your mother said you couldn’t leave the table until you’d eaten your brussel sprouts? You just couldn’t down those awful little things and you’ve hated them ever since. Well let’s be honest, a lot of time has gone by and your palette is different than it used to be and maybe your mother cooked them so thoroughly they were reduced to mush.

Today I’m saying give them another shot! That’s right…Today I’m taking a Closer Look at Brussel Sprouts.

These little guys have a bad rap, but I’ve grown to love them over the last few years. My theory is you might too, you just have to know how to cook them.

Why eat ‘em?
These little guys are full of folate (folic acid), which helps prevents birth defects if consumed during pregnancy. Brussel sprouts are packed with vitamins C and K that contributes to beautiful skin and increases immune function. They’re a great source of soluble and insoluble fiber that is important to keep weight in check and keeps your colon healthy. Eating brussel sprouts actually helps to prevent cancer because they increase your cells’ ability to detoxify and regenerate healthy cells.

How to select the best brussel sprouts?
Look for the smallest brussel sprouts. The smaller, the sweeter they are. They should be firm, not squishy and the layers on them should be tightly compacted.

How to cook ‘em so they’re tasty?
1. Peel the outer layers off and cut off the excess stem portion.
2. Cut each of them in half length wise.
3. Heat a skillet over medium heat with a little extra virgin olive oil and add brussel sprouts.
4. Stir frequently. Add about a tablespoon of butter to the skillet (butter makes everything better), a little salt and pepper, and more olive oil if they begin to stick or burn. Cooking about 8 to 10 minutes.
5. Add approximately 1/3 cup water to the skillet, cooking an additional 2 minutes.
6. Squeeze half a lemon over the brussel sprouts, stir and serve.

I hope you’ll give these little guys with a bad rap another chance. I’ve come to love them and I hope you will as well!


2 Responses»

  1. Ok, you have convinced me to try them again (since I haven’t in 40+ years). Thanks for the recipe and the nutritous value of Brussel Sprouts. :)

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