Why Brussels sprouts are the new kale
We may not be adding them to juices and smoothies just yet, but Brussels sprouts have certainly surpassed kale as the new side dish du jour on most restaurant menus. And with good reason! These little green gems are a member of the cabbage family and have a similar nutritional profile to broccoli. Brussels sprouts provide an excellent source of folic acid, vitamins C and K, beta-carotene, fibre and potassium. Due to their high glucosinolate content, they have even proven to be powerfully anti-cancer in clinical trials.
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Brussels sprouts are in season from autumn to early spring. They should feel firm to touch and be a fresh, green colour (avoid any with yellowing or withered leaves). If cooking them whole, cut an X in the bottom to allow the heat to permeate through, otherwise they can be halved before cooking. They lend themselves to a wide array of recipes. Try roasting them in coconut oil and tamari, or sautéed in a pan with butter and pancetta or steaming them before topping with grated cheese and placing them under a grill.
Go on, make your grandmother proud, add some Brussels sprouts to your winter menu.
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