We challenge you to give cabbage’s miniature cousin a second chance.
You think you don’t like Brussels sprouts.
We’ve been there. What’s to like about eating a Brussels sprout, bland and boiled to a pale green? Not much. So we challenge you to throw out those childhood dinnertime memories and give cabbage’s miniature cousin a second chance. These little green wonders are loaded with nutrients and — we promise — are delicious.
One cup of Brussels sprouts contains more that 100 percent of your daily recommended amount of vitamin K and vitamin C. They are also high in fiber, which aids in digestion and lowers cholesterol levels, reducing your risk of heart disease and stroke.
Forget the stove and the pot of water. For a truly tasty and easy-to-make side dish, cut your Brussels sprouts in half, toss with some olive oil and sea salt, and roast at 400 F until they are fork-tender and slightly crispy on their cut side (35 to 40 minutes).
We also love this Brussels sprout salad, packed with even more healthy ingredients such as avocados and pistachios. Give it a try. This colorful creation is easy on the eyes and the taste buds.
- 3 tablespoons olive oil
- 1 pound Brussels sprouts, trimmed
- 1 large red onion, thinly sliced
- Salt and pepper to taste
- 1 teaspoon sugar
- 1/2 cup pistachios, cleaned, peeled and coarsely chopped
- Juice from one lime
- 1 avocado, peeled and cubed
- Heat olive oil in a skillet over medium heat
- Cut the Brussels sprouts in half and thinly slice so they look shredded
- Add Brussels sprouts and onion to the skillet
- Season with salt and pepper; sauté 3 to 4 minutes, or until tender
- Stir in sugar, pistachios and lime juice
- Continue to cook for 2 more minutes
- Remove from heat and gently mix in avocado