How do your Brussels Sprouts Grow?

Have you ever seen Brussels Sprouts in their natural state?  I certainly hadn’t;  that is, not until this week when I picked up my CSA share from my local farm.  Check this out…

Each little Brussels Sprout grows along this thick stalk.  I imagine I will have to cut them off one by one!

I am very excited to cook and eat these Brussels sprouts.  I have a great recipe that I’ve posted before, but it is so good, it is worth reposting.

This recipe is  from The Food Network.  It is easy and delicious!

• Cut  1 1/2 pounds of Brussels sprouts in half
• Toss them with 1/4 cup of olive oil and a pinch of red pepper flakes, salt and pepper
• Roast cut-side down on a baking sheet at 450 until caramelized, 25 to 30 minutes.
• Drizzle with white wine vinegar (or white balsamic vinegar) and honey.

That’s it!  And why should we eat Brussels sprouts?  I’m glad you asked!

• Brussels Sprouts are full of antioxidants.
• They are high in fiber and  help lower cholesterol.
• They help fight inflammation and certain cancers, including bladder, breast, colon, lung, prostate and ovarian.
• Brussels sprouts are great for cardio vascular health.
• The Vitamin K in Brussels sprouts helps keep bones strong and healthy and helps preserve proper brain and nerve function.
• Their high vitamin C content helps keep promote an healthy immune system
• Brussels sprouts are high in vitamin A–important for healthy eyes.
• And lastly, they  are high in Folate which does all sorts of good things in our bodies including providing protection against heart disease.

So enjoy your Brussels sprouts!

Roasted Brussels Sprouts

Another great recipe, this one is for Brussels Sprouts

I know yuck, but this is recipe is terrific!  My son found this recipe and made them for me, and they were great.  The honey sweetens the Brussels sprouts just enough to cut the bitter taste.  (And, yes, it is Brussels sprouts not brussel sprouts, who knew?)

This recipe is simple and it is from The Food Network

• Cut  1 1/2 pounds of Brussels sprouts in half
• Toss them with 1/4 cup of olive oil and a pinch of red pepper flakes, salt and pepper
• Roast cut-side down on a baking sheet at 450 until caramelized, 25 to 30 minutes.
• Drizzle with white wine vinegar (or white balsamic vinegar) and honey.