Not Your Grandmother’s Brussels Sprouts: Ways to this Leafy, Delicious Green
As a little girl, I would cringe cry every time I saw Brussels sprouts hit the dinner table. Even though I had never tried them, I was convinced through school-yard tales that I would most certainly not like them. I had heard friends tell nightmare stories about the strange green orb, and judging from the odd look the vegetable, I promised myself I would never taste them. Man, was I missing out!
When I matured a bit and finally did try the leafy green, I was blown away by how good they were. Not only did Brussels sprouts taste extremely flavorful and delicious, their unique texture and plentiful health benefits had me hooked. Through the years, I have utilized this green in a number of delicious recipes. They have also come in great use when I’m cooking healthier for me and my family. For those of you interested in adopting some Brussels sprouts recipes into your cooking, here are three healthy recipes to get you started.
½ cup strawberries, raspberries, blackberries, or blueberries
1 cup Brussels sprouts
1 cup iceDirections
Blend the pears and berries together at medium speed. Add the sprouts and ice. When the smoothie has reached a smooth consistency, serve and enjoy!
Sautéed Brussels Sprouts with Mushrooms
1 pound Brussels sprouts, washed, trimmed, and cut in half
3 tablespoons olive oil
½ pound white mushrooms, washed and sliced
2 cloves garlic, minced
¾ cup beef stock
2 tablespoons soy sauce
salt, to taste
black pepper, to taste
Heat a sauté pan over medium heat with the olive oil. Add Brussels sprouts and sauté until they being to brown and sizzle, 3-5 minutes. After the Brussels sprouts have browned, add the mushrooms and garlic and sauté until the mushrooms have released their liquids and softened, around 3 minutes. Add ½ cup of the beef stock and stir until all the liquid is absorbed. Add the remaining ¼ cup of stock and cook until the sprouts are crispy. Finally, add the soy sauce, salt, and pepper and cook for 2 minutes more. Serve and enjoy!
Crunchy Brussels Sprouts Salad
2 cups Brussels sprouts
¼ cup apple cider vinegar
¼ cup olive oil
½ teaspoon salt
½ teaspoon black pepper
1 tomato, diced
Place Brussels sprouts in a saucepan with 1 cup of water and bring to a boil over medium heat. Cover the sprouts and cook for 8 minutes. Remove the sprouts from the pan and drain. In a medium bowl, mix the vinegar, olive oil, salt, and pepper together. Add the cooked sprouts to the bowl and thoroughly mix to coat them. Refrigerate the salad for at least 3 hours or overnight. Before serving, mix in the tomato.
As the health revolution marches on, people are becoming more and more concerned about the foods they eat. If you’re looking to cut some calories, try utilizing the healthful benefits of Brussels sprouts with these three recipes.
Nadia Jones is a freelance higher education blogger that specializes in all topics relating to traditional and accredited online colleges. She welcomes your comments at firstname.lastname@example.org.