These little cabbages are often a source of heated debate: largely a love it or hate it food. Popular for Thanksgiving & other holiday meals, Brussels sprouts are a part of the cruciferous family of veggies which sport a generous dosage of anti-cancer sulphoraphane. To reduce the loss of this compound, steaming or stir frying is preferred to boiling when cooking them.
Commonly called “brussel sprouts”, these little gems get a capital “B” as they are named for the city of Brussels in Belgium where they are thought to have originated. They grow around a vertical stalk in a spiral pattern that is in line with the numbers of the Fibbonaci sequence. There are plenty of other things in nature that follow this sequence as well such as pinecones, pineapple, artichoke, Romanesco broccoli & both sunflower seeds & leaves.
Sala Kannan from Veggie Belly has a fantastic alternative to the plain old Brussels Sprouts you may have had growing up. Perhaps the reason you don’t like them is based upon their preparation? Mix up your usual dinner routine & give these a try!
- 12 brussels sprouts
- 3/4 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- 1 clove garlic, peeled. Optional
- 3 thyme sprigs. Optional
- Cracked black pepper
Pre heat oven to 375f
Cut and discard the brussles sprouts stems. Peel away any yellow leaves. Cut each brussels sprout in half lengthwise.
Place brussles sprouts in a bowl with all other ingredients and toss well.
Spread out on a baking sheet lined with parchment paper. Make sure the brussels sprouts are in a single layer.
Bake in a 375f for about 20 minutes or till the brussels sprouts are browned. Half way through, toss the brussels sprouts and return to the oven, so they brown evenly on all sides.