Brussels Sprouts

Brussels sproutsLooking for another amazing vegetable to add to your diet? Well, look no further. The winner is…..the underrated, often hated Brussels Sprout!  Whether you are thinking, ‘Yeah’, or ‘Boo’, you can’t help but appreciate them for all they are.  

Having been popular in Europe for centuries, hence the name Brussels, these little gems made their way over to the Americas by the French during the 18th Century and have now become a seasonal favorite. Brussels sprouts are generally available June through January every year but we here in the Northwest get to enjoy the best of them November through February. 

This year we introduced them for the first time to our Thanksgiving Feast. We roasted them with bacon and they were a big hit.  Before we get to that recipe, let’s talk a bit about what makes these sprouts so amazing…….it’s all about the vitamin K!

Just like the Brussels sprout, vitamin k is a one of those underrated vitamins. It just happens to be found in spades in these lovely sprouts. Vitamin K plays a huge role in strengthening our bones, clotting our blood and preventing heart disease, just to name a few! Brussels sprouts also are a good source of Omega 3, believe it or not. The benefits of these little cabbages are fairly endless. Let’s just say, it’s worth trying them for the first time or again to see if they are going to become an enjoyable part of your seasonal diet.

So, here is the promised recipe. A bit of advice, it is really easy to overcook Brussels sprouts. If you can smell them, they are over done and might have a harsher flavor. Make sure before you cook them that you wash, trim and cut them into bit sized pieces.  This will ensure even cooking and no grit!

Roasted Brussels sprouts with baconbrussels sprouts and bacon

By Nom Nom Paleo
  • ·        1 ½ lb of Brussels Sprouts
  • ·        2-3Tbsp fat of choice i.e. olive oil, coconut, butter, ghee (We used a mix of melted coconut oil and butter)
  • ·        4 sliced of bacon, diced
  • ·        Bit of salt and pepper
  • ·        Balsamic vinegar

      Wash, trim of outside leaves, and cut the Brussels sprouts in half. Toss in a bowl with the oil. Place in one layer on a cookie sheet and sprinkle with bacon chucks, salt and pepper.  Roast on 400 degrees for 30-35 minutes, rotating and flipping them every 10 minutes. Serve warm with favorite vinegar….we skipped this!

So what do you think….gonna give ‘em a try?

Photo credit: http://www.flickr.com/photos/sling_flickr/303366201, http://www.flickr.com/photos/johnsu01/3286038831

 

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