Brussels sprouts, akin to cabbage, broccoli, cauliflower, collard greens and kale, belong to the cruciferous family hailed for its antioxidant power to fight cancer, protect cells and prevent inflammation. Loaded with vitamins K and C, one cup of boiled Brussels sprouts provide about one-quarter of one’s daily requirement of folate and vitamin A, plus they are a good source of fiber, omega-3s and iron.
Brussels sprouts tend to win people over when they are roasted or sautéed. Caramelizing, or browning, brings out the vegetable’s natural sugars which offsets any bitterness. Boiling and steaming Brussels sprouts can be tricky - cook them too long, and they emit an unpleasant sulfurous odor that will turn off even avid vegetable lovers. Try them sliced, cut in half or quartered, or peel off each leaf before stir-frying, a method that takes moments to prepare.
Try adding sprouts to bacon drippings with garlic. Stir in a bit a chicken or vegetable broth or water to help them cook through. Toss in small chunks of apple, pear, honey or brown sugar, and they will all balance any harsh flavors. Roasting may be the easiest option. Simply cut the Brussels sprouts in half, then toss with salt, pepper and olive oil. Spread in a single layer in rimmed baking pan and roast at 450°F about 20 minutes or until the edges brown
Choose compact, firm Brussels sprouts with a vivid green color that are uniform in shape for even cooking. Sprouts will keep tightly wrapped in the refrigerator up to one week.
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