Brussels sprouts. It's a food I detested--and probably had never even tried--as a kid. As an adult, it's a food I love and am constantly trying to find new ways to enjoy.
When it comes to healthiness, you can't eat much better than a plate o' sprouts. They are naturally low in saturated fat and cholesterol and a great source of fiber and vitamins A, C, and K. They're also packed with folate, potassium, manganese, thiamine, riboflavin, iron, magnesium, phosphorus and copper.
Check out five of my favorite ways to enjoy Brussels sprouts for dinner tonight:
1. Roasted Brussels Sprouts: Mix about one and a half pounds of sprouts with a few tablespoons of olive oil, and some salt and pepper to taste. Roast them for 30 to 40 minutes in a 400 degree oven. Drizzle with kosher salt and serve hot.
2. Brussels Sprouts Salad: Toss the Brussels sprouts leaves with dried berries, walnuts, and goat cheese. Dress with your favorite homemade vinaigrette and serve with a hunk of crusty sourdough.
3. Cheesy Brussels Sprouts Casserole: Steam one pound of sliced Brussels sprouts until soft, about five minutes. Add to a casserole dish with 2 cups of cooked brown rice, one can of kidney beans, chopped carrots, and a few spoons of Italian herbs. Top it with shredded cheddar cheese and bake for 40 minutes at 350 degrees F. Serve it asap as a hearty side or satisfying main.
4. Sprouts Soup: Slice and cook half a pound of spicy andouille sausage in a large soup pot. Stir in two bay leaves and a teaspoon of caraway seeds. Add in 3 diced and peeled potatoes, 3 cups chicken broth and 1 cup water. Bring 'er to a boil and add in one pound of chopped Brussels sprouts and let simmer for about 15 minutes.
5. Pan Seared Sprouts: Slice two cloves of garlic and sauté them in one tablespoon of butter until brown. Add in half a pound of halved sprouts and cook 'til they're crispy, about ten minutes. Sprinkle on a small handful of pine nuts and a teaspoon of salt and dash of pepper.