My husband loves brussels sprouts and I learned last night that my kids do not . Thus, this might not be the most kid friendly dish but my husband and I enjoyed them very much and they are super healthy!
Brussels sprouts are cruciferous vegetables — one of the big reasons to eat plenty of cruciferous vegetables is that they may help to lower your risk of getting cancer. Cruciferous vegetables have compounds called glucosinolates. Non-cruciferous vegetables do not not have glucosinolates. These compounds KILL carcinogens before they can damage our DNA and prevent healthy cells from turning into cancerous cells. They provide vitamin A, B6, C, K, folic acid, potassium, maganese and iron. Some other cruciferous vegetables are kale, bok choy, cauliflower and broccoli. Brussels sprouts also contain sulforophane — these compounds activate anti-inflammatory activity in our cardiovascular system and help prevent heart attacks.
The Environmental Working Group ranks brussels sprouts among those veggies with the least amount of pesticide residues. Select brussels for their smallish size, as they will taste more tender. Also, go for those with as vivid a color as possible and dense, firm heads and do not purchase ones with yellowish leaves. Also, try to get a bunch of brussels that are all similar in size; that way they will cook evenly. Store your sprouts in the refrigerator for up to a week; longer than that and they will develop a pungent flavor.
This recipe comes from Ina Garten. Her recipes are some of my favorites because they call for simple ingredients and don’t take too much work in the kitchen. When following this recipe it is important to not overcook the brussel sprouts (or any cruciferous vegetable). They can produce a strong sulfur odor and become unappealing. Her recipe calls for kosher salt, but I changed it to use Himalayan pink salt.
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon Himalayan pink salt
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
3. Mix them in a bowl with the olive oil, salt and pepper.
4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
5. Shake the pan from time to time to brown the sprouts evenly.
6. Sprinkle with more Himalayan pink salt, and serve immediately.
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