Brussels sprouts are a terrific fall vegetable. One cup of these green beauties gives you 8 carbs, 3.3 grams of fiber, 3 grams of protein, and no fat. They also provide 124% of your daily Vitamin C, 10% of your Vitamin B6, and useful amounts of iron, magnesium, and calcium. They’re also a great source of Vitamin K and antioxidants. But boiled sprouts are not to everyone’s taste. Here are some new ideas for Brussels sprouts that might make them favorites at your house.
Pair Brussels sprouts with butternut squash, as in this photo, or with carrots or sweet potato. Drizzle with a little olive oil, season to taste, and roast at 400 degrees for about 20 minutes. Roasting brings out the sweetness of vegetables and cuts down on the bitterness of sprouts.
On the other hand, you can play up Brussels sprouts bit by shaving them and mixing with cucumber, carrot, apples, and peppery radishes. Dress them with a vinaigrette or other favorite salad dressing and enjoy the contrast of sweet and sharp flavors.
Brussels sprout hash makes a great side dish for chicken or meat, or add an egg for breakfast. Combine shaved Brussels sprouts with cubed boiled potatoes and sliced mushrooms. Fry the mixture together in olive oil till hot and crisp.
Try one of these ideas with your family, and you might find Brussels sprouts on your shopping list more often this year.