Brussel Sprouts!

I love brussel sprouts. Did you know brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anticancer properties? Although boiling reduces the level of the anticancer compounds, steamingmicrowaving, and stir frying does not result in significant loss. 

We only get BS for a short time every year, so here are some recipes and ideas to use this amazing veggie:

1. Chicken meatball recipe you can find on my blog. Nick modified the recipe and added shredded BS to it! One word: AMAZING. The texture was great, taste was great, seriously, NICK – please post that recipe!! One issue: he brought this wonderful food into the gym. The smell was NOT good…but all was fine after an hour or so.

2. elena’s pantry has a great recipe for sprouts, which I am trying on Sunday for our family Thanksgiving. Check it out: http://www.elanaspantry.com/chestnuts-with-brussel-sprouts/

**What I will probably do different: pecans or walnuts instead of chestnuts. Why? Because that’s what I have, they are already shelled, and it’s easier. Toast those babies over low heat on the stove. 

3. Roasted sprouts and cauliflower. Love this recipe.

  • Clean and half sprouts, clean and cut the cauliflower about the same size as sprouts.
  • Toss in olive oil, salt, pepper (to make this easy, pour olive oil in zip lock, put in veggies, and shake to your hearts content. EASY, kids can help that way too.
  • Spread on a single layer on cookie sheet (line cookie sheet with foil or parchment if you want);
  • Sprinkle paprika on there! I used smoked paprika – so good.
  • Roast in a 350 degree preheated oven, for about 20 minutes. Check after ten, shake them a bit, put back in there for another ten. You may need a few more minutes, you may not. 🙂 It’s a beautiful dish with the red, green, and white colors.

4. Plain and simple BS with proscuitto. Follow the same recipe above with the sprouts, toss in olive oil, wee bit of salt and pepper, saute’ or roast, and add ‘crisped’ proscuitto. 

5. My all time fave, I dedicate this one to Alycia H., who LOVES this recipe:

Blanch brussel sprouts, rinse in cold water, pat dry and put in bowl in fridge.

Mix: 

  • 1 c. mayonnaise
  • 1/2 c. sour cream – so, if you cannot do dairy, just use white or tarragon vinegar …start out with a table spoon and check taste
  • 1/4 tsp. turmeric
  • 2 tbsp. curry powder
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 2 tsp. lemon juice
  • 1/4 c. minced, fresh parsley (optional)
  • some folks use a bit of sugar to cut the tangy flavor. I love the tang – so your call. I would toss in a bit of honey – then check taste.

Chill for a bit in fridge, dip your brussel sprouts in and viola! FABULOUS. Great with other veggies too, this is an all year long dip. 

 

Happy Thanksgiving everyone!

 

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Shazzy

I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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