Like a lot of kids, I hated Brussels sprouts growing up. I actually enjoyed most vegetables from a young age, but sprouts never did it for me. They were just so big, hard, and bland tasting. That’s what she said. Fast forward to the present day- I now consider them one of my favorite foods! However, if you are in agreement with Young Rachel, then listen up- The trick to acquiring a taste for them is to incorporate them into tasty and creative recipes, instead of just steaming them and calling it a side dish. I’ll give a few of my own recipe ideas shortly, but first let’s take a look at WHY we should eat Brussels sprouts.
Brussels sprouts get their name from the first town in which they were mentioned, Brussels, Belgium, in the late 1500s. Their cultivation and use spread across Europe during WWI, though Thomas Jefferson introduced them to North America in 1812. They are now cultivated throughout both the United States and Europe, with almost all Brussels sprouts grown in this country coming from good ole’ California!
Description and Nutritional Profile
Brussels sprouts are members of the Brassica family and evolved from the wild cabbage, which would explain their similar features. They grow underground in bunches, growing to as high as three feet tall. You can even purchase them still attached to their stalk from some grocery stores.
In terms of their nutrient profile, these little nuggets pack quite a punch! They are an excellent source of vitamins C and K, folic acid, and vitamin B6. They are also a good source of fiber, potassium, and choline. In addition, they contain a plethora of cancer-fighting compounds, called glucosinolates. As you might expect, they are also low calorie, with 1 cup of cooked sprouts containing only 56 calories. A serving size is a 1/2 cup; eat 1-3 servings/day of Brussels sprouts and other vegetables from the cruciferous (crunchy veggie) group for general health maintenance. This really isn’t much at all- stop making excuses and just eat them! Your body will thank you.
As a result of Brussels sprouts high nutritional value, they offer numerous benefits to the body. First, they provide detoxification support courtesy of their glucosinolate and sulfuric compounds. Also, they are a meaningful dietary source of vitamin and phytonutrient antioxidants, with evidence suggesting that the DNA in our cells is protected by these naturally occurring substances. This is super important because environmental toxins can negatively alter our DNA, but these compounds protect against such unwanted changes. In addition, they prevent oxidative stress in the body, which is increasingly being viewed as a risk factor for developing cancer.
Speaking of conditions that increase the chance of getting cancer, inflammation is also now seen as a major risk factor for cancer and various other degenerative diseases. Brussels sprouts help us avoid this problem through their beneficial nutrients. Those special glucosinolates, as well as their vitamin K and omega-3 fatty acid content, are responsible for preventing inflammation before it starts. There is evidence to suggest that they provide cardiovascular support as well.
Brussels sprouts can even help with digestion. Is there anything they can’t do?! This is because of their high fiber content. Did you know that you can get half of your daily fiber needs from only 200 calories of Brussels sprouts? I didn’t either, but it’s pretty cool. Also, they contain another compound, called sulforaphane, that helps prevent bacterial overgrowth in the stomach.
Due to the goitrogenic properties that Brussels sprouts contain, they should be eaten sparingly by those that have low thyroid function. This is because these compounds can negatively affect thyroid production, but have no fear- individuals with healthy thyroids don’t need to worry about this dilemma. All cruciferous veggies, including broccoli, cabbage, kale, and cauliflower, contain these compounds, so they will all have to be reduced in the diet for affected persons. If you have such an issue, limit your intake to 2-3 servings/week and cook them. This releases some of the goitrogens.
How to Select, Store, and Prepare
When purchasing, look for Brussels sprouts that are firm, green, and similarly sized. This will assure that they all cook evenly. Their peak growing season is fall to early spring, so try to eat them during these months. Keep them unwashed and untrimmed in a plastic bag in the fridge. They will keep for about 3-4 days uncooked, and another 3-4 days after being cooked.
Though many people simply cook them whole, I find that they cook quicker and taste better when sliced in half, or even quartered. Also, cutting an “X” into the bottom of the stem can help them cook more evenly as well. I like to lightly saute them in butter for about 10 minutes, but steaming them and drizzling some olive oil over them works well too.
- Saute the sprouts with an assortment of other vegetables in a tamari/maple syrup blend. Add marinated tempeh or chicken for protein.
- Roast them in the oven for 30 minutes at 350 degrees in a small amount of water. Drizzle olive oil over them when done. Add pecans or walnuts if desired.
- Steam and allow them to chill overnight. Serve on top of salad greens for lunch the next day.
- Saute the sprouts with bacon and raisins for some sweet and savory goodness!
- Add them to any rice, pasta, or potato dish for a tasty nutrient boost.
Basically, I just add Brussels sprouts to whatever I’m cooking for the night, or use them as a side dish when I’m cooking a cut of meat. They go good with everything, so experiment for yourself and see what tastes good to you!