If you’re new to the blog, I’ve created these quick Farmers Market Series posts to highlight a different in-season veggie each month! This month we’ll look at how to cook brussels sprouts.
I was never really interested in trying brussels sprouts. It seems like they have a pretty bad reputation after being prepared in boring or over-boiled ways for so long, and I can understand why someone would not enjoy eating cabbagey mush.
But now…NOW I am a brussels sprouts fanatic. If they had a spot in every one of my meals, I don’t think I would mind.
Why should you eat them?
Brussels sprouts are an AMAZING source of vitamin C, vitamin K, and vitamin A. Even more impressive are the cancer-fighting qualities found in these little veggies. Eating brussels sprouts can decrease inflammation, support detoxification, and decrease oxidative stress – all important elements for decreasing the risk of cancer (and other diseases).
What to do with them
- My ALL TIME FAVORITE brussels recipe is “The Best Garlic Roasted Brussels Sprouts” recipe on the Paleo Grubs website. OMG. I have been known to eat these straight from the pan. They get all carmelized and crunchy, and the flavor is amazing.
- These Apple Pecan Brussels Sprouts also look delicious! The recipe includes bacon, so there are all sorts of awesome flavors going on at once.
- I can’t wait to make this Paleo Brussels Sprouts, Blueberry & Bacon Salad!
- And then you can always make brussels for breakfast by putting them in a hash…
- …Or by cooking them into an incredible breakfast casserole!
- One more roasted brussels sprouts recipe (this one uses lime juice and crispy shallots!), because they are just so darn good.