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2 min read

Did you know?
  • They look like mini cabbages because they’re members of the same cruciferous vegetable family
  • They are cholesterol-free & a good source of fiber
  • 1 cup of contains 24% of your daily recommended amount of vitamin A, 4.1G of fiber & 4G of protein
  • Are a good source of manganese, potassium, iron & calcium
  • One 80G serving of them delivers four times more vitamin C than an orange
Fun Fact:
  • They really are named after Brussels, the capital of Belgium, where they were a popular 16th century crop.
Where to store them?
  • Keep them in an open or perforated container in the vegetable drawer. They will usually keep up to
  • 10 days, but quality is best when used soon.

Preparation:

  • Wash under cool running water and trim the bottoms just before using.

Here are two of my favourite recipes for enjoying them!

Roasted Brussel Sprouts with Maple Syrup

Ingredients:

  • 2 lbs Brussel Sprouts (trimmed & halved lengthwise)
  • 1 TBSP plus 1 tsp extra-virgin olive oil
  • 2-4 cloves garlic, sliced
  • Himalayan salt
  • 1 TBSP pure maple syrup
  • 1/8 tsp cayenne pepper


Directions:
1. Preheat oven to 400 degrees.
2. On a rimmed baking sheet, toss brussels sprouts & garlic slces with olive oil; season with salt.
3. Roast until brussel sprouts are browned in spots & tender when pierced, approx. 15-20 minutes. Stirring halfway through.
4. Combine syrup & cayenne pepper in bowl. Drizzle sprouts with maple syrup mixture, stir to coat & roast 1 minute.
5. Plate & Enjoy!


Shredded Brussel Sprouts Salad

Recipe created by: Detoxinista

Ingredients:

  • 2 TBSP extra-virgin olive oil
  • 1 TBSP apple cider vinegar
  • 1 TBSP spicy brown mustard
  • 1 inch fresh ginger, finely grated
  • 2 TBSP of honey
  • ¼ each salt & pepper
  • 1 shallot, diced (about ½ cup)
  • 1 lb Brussel Sprouts, finely shredded
  • 1/3 cup pecans, chopped
  • 1/3 cup diced cranberries (look for juice-sweetened

Directions:
1. In a large bowl, combine olive oil, vinegar, & a ¼ tsp each of salt & pepper.
2. Stir diced shallot into the dressing. Add in the finely shredded brussel sprouts. Toss well.
3. Add the cranberries and pecans, and toss again. Let salad marinate for at least 30 minutes before serving.
4. Plate & Enjoy!


Recipes are curated by Lauren in partnership with Backed by Bees


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