Give Brussels Sprouts A Chance
From The Sonoma Diet
Do you bristle at the thought of brussels sprouts? Do they bring
back "finish all your vegetables" memories from your childhood? If so,
it’s time you gave this vitamin-packed veggie another chance.
Brussels sprouts are part of the broccoli and cabbage genus known
as Brassica. They’re essentially small heads of cabbage that pack
a serious nutritional punch. A one-cup serving of brussels sprouts
brims with vitamins A, C, and K, and is a good source of fiber
(which helps promote colon health), potassium, and vitamin B6.
Brussels sprouts can help prevent cancer by boosting the detoxifying
enzymes that help clear cancer-causing cells from the body. They
also help promote the body’s natural production of collagen, which
aids in keeping skin healthy. Brussels sprouts are particularly
beneficial for pregnant women because of their high folic acid
content, which helps prevent birth defects.
When shopping, choose brussels sprouts that are firm and green,
and steer clear of any heads that look wilted, puffy, or yellowed.
If buying them individually, choose heads that are similar in size
to ensure they cook at the same speed. To prepare, cut off any
stems and then soak the brussels sprouts in a bowl to flush out
any insects that may have wiggled inside. To ensure that they
cook through, cut an X in the base of the stem. Serve them
drizzled with olive oil as a side dish, toss them in cold
salads, or try our Braised Seasoned Brussels Sprouts.