The humble Brussels sprout has been with us since the days of ancient Rome. Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi. Like these other cruciferous vegetables, Brussels sprouts are rich in many valuable nutrients and are most beneficial when eaten raw, steamed or roasted. In addition to being a healthy traditional side dish, clusters of roasted Brussels sprouts on the stalk make a festive addition to a holiday meal.
1 stalk of Brussels sprouts
3/4 cup maple or agave syrup
1/4 cup olive oil
Freshly ground black pepper and sea salt, to taste
Dried cranberries for garnish, optional
- Preheat oven to 350 degrees F.
- Whisk maple syrup and olive oil together.
- Place stalk with flattest side down along with any loose sprouts on a roasting pan and pour the maple syrup mixture over. Using a pastry brush, coat all sides of the sprouts and stalk with maple syrup mixture. Season with salt and pepper.
- Place in oven and roast for about 45 minutes or until sprouts on stalk are fork tender and a golden color.
- Serve stalk on a platter, pour any syrup from roasting pan over and garnish with dried cranberries.
Brussels sprouts are an excellent source of vitamin C and vitamin K and a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Brussels sprouts can provide you with some cholesterol-lowering benefits if you use a steaming method when cooking them.
Like broccoli and other cruciferous vegetables, Brussels sprouts contain sulforaphane, a chemical believed to have potent anticancer properties. Although boiling reduces the level of these compounds, steaming, microwaving, and stir frying do not result in significant loss.
Sources: WH Foods