Whether you’re cooking up a quick weeknight meal or planning for your Thanksgiving menu, Brussels sprouts can become a classic side dish will cover all your bases. Brussels sprouts are nutrient powerhouses, providing a range of vitamins, minerals, antioxidants, and a little bonus plant protein. They’re also low in calories, at 75 per cup.
Here are four more impressive reasons to incorporate them into your regular eating routine.
- Brussels sprouts are full of vitamins, minerals, and fiber. You can count on Brussels sprouts to support your immune system.
- Brussels sprouts are very filling and low in calories, so they are a great choice to help maintain a healthy weight. A cup of raw Brussels sprouts provides 4 grams of both fiber and protein and just over 50 calories.
- Brussels sprouts rank high in antioxidants, just after kale and spinach. Antioxidants are substances that can help you stay healthy by preventing cell damage in the body.
- Brussels sprouts will give you almost half of your daily recommended amount of vitamin C in a half cup.
- Brussels sprouts are a good source of fiber and potassium and an excellent source of folate.
And here are some additional facts about Brussels sprouts.
Is it Brussel or Brussels Sprouts?
- While it’s been spelled both ways, the correct spelling is actually Brussels sprouts. According to Wikipedia, these little cruciferous vegetables got their name from the city of Brussels, where they were cultivated way back in the 13th century. Mystery solved!
- We think of sprouts as a Christmas dish but there are over 100 varieties which come into season at varying points through the late summer through until spring.
- Ttry to avoid cooking them for more than 5 minutes or the sulphurous compounds (isothiocyanates) within them will start to break down – and they will smell. The longer you cook them, the stronger the smell will get.
Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it’s the perfect holiday side dish.
- 1 pound Brussels sprouts
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Lemon Parmesan seasoning, optional
- 1 tablespoon lemon juice, plus 2 teaspoons zest
- 1 tablespoon grated, or 1/4 cup shaved Parmesan cheese
- 1 tablespoon fresh thyme leaves
- parsley leaves, for garnish
- pinch of red pepper flakes
- Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
- If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.