It is funny how many people cringe when they hear someone is serving Brussels Sprouts. I think it goes back to our grandparents area. A generation of moms forcing their kids to eat those tiny little green cabbages. This led the next generation to swear never to make them for their kids (kind of reminds me… What happened to liver and onions?).
Frankly I don’t ever remember my mom serving brussels sprouts in my house, but we did have lots of other yummy green leafy veggies. Regardless of this fact, I developed a deep love for brussels sprouts.
It took some convincing, when I first started telling my husband early in our marriage that I was going to be making them with our dinner. He cringed and grumbled. Playing the dutiful wife I said to myself “why am I going to force him to eat something he doesn’t like when he eats everything else?”. But then I thought about it, I really love them, deep down I really wanted them! So I said “Sweetie, I love you but I am making brussels sprouts for dinner and you are going to at least try them.” So he did, and now it is a top request in our house from both my husband and the kids.
I think in the past people did not know how to make them or they just got a bad wrap! So I am here to tell you that if you have not had brussels sprouts it is time to try them or if you have and don’t think you liked them… Try these! I am excited to say they are making a come back and I know more and more people who eat them as regularly as we do, but there are still a few hold outs I want to reach!
Brussels sprouts are best described as a group of small, leafy, mini cabbages with a green or yellowish tone. They grow on thick, long stalks and are generally picked off by hand in the winter season. They are therefore classified as a winter vegetable.
Brussels sprouts are an excellent source of vitamins K and C: 156 grams of Brussels sprouts contain 273% of the RDA for vitamin K, and 161% for vitamin C. They are also a very good source of folate, vitamin A, manganese, dietary fiber, potassium and vitamin B6, and a good source of tryptophan (an essential amino acid), thiamin, omega-3 fatty acids, iron, phosphorus, protein, magnesium, riboflavin, vitamin E, copper and calcium. There is a growing body of evidence pointing to Brussels sprouts as a powerful cancer prevention food.
Plant phytonutrients found in Brussels sprouts enhance the activity of the body’s natural defence systems to protect against disease, including cancer. Especially if you are pregnant, consider learning to love Brussels sprouts. A cup of Brussels sprouts supplies 93.6 mg of folic acid (also called folate), a B-vitamin essential for proper cellular division because it is necessary in DNA synthesis. In summary it is a really healthy food.
Brussels Sprouts with walnuts and shallots
Ingredients:1 lb Brussels Sprouts, ends trimmed and halved
1 small shallot, sliced
1/2 cup chopped walnuts (can use more if like)
sea salt
grape seed oil
The trick to brussels sprouts is finding small ones. The larger they are the more woody they taste. When trimming the ends be sure to remove some of the top leaves. Then halve the brussels sprouts long ways.
Once they are trimmed and split place in a baking dish. Toss with oil, sea salt, nuts and shallots.Bake in oven 350 degrees for 15-20 mins. check to see few leaves may brown. DO NOT OVER COOK, they are not good mushy. Serve immediately. In my house I usually make more than this since we love to eat them cold the next day.
As always if you have any questions regarding this or any other recipe please feel free to contact me!
Enjoy!
Please let me know if you have tried this, and what the response was in your household!
Dr. Estela Hunt
