Not Your Grandma’s Brussels Sprouts
Have you noticed that Brussels sprouts are sprouting up everywhere? We’re amid a Brussels sprouts renaissance as they make their way onto the menus of the finest restaurants in the country. These are not the Brussels sprouts of our childhood – overcooked beyond recognition, canned and mushy. Nowadays, they are usually pan sautéed, fried, roasted or caramelized and include a variety of flavorful ingredients, from brown sugar to Asian spices to pancetta or bacon. And they are simply delicious.
Brussels sprouts are also really good for you. They’re an excellent source of vitamins C and K and they’re rich in protein, folate, manganese, vitamins B1 and B6, fiber, iron, potassium and omega-3 fatty acids. They can lower cholesterol (especially if steamed – lightly!) and are said to prevent cancer. It’s no surprise that they are sometimes referred to as the world’s healthiest food.
If you haven’t tried them lately, here are a couple of the more interesting Brussels sprouts recipes we’ve come across. We think you’ll love these. And you’ll be healthier too!