Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi; they are cruciferous and they are considered nutritional power houses. They contain vitamin A, C, folic acid and fiber. (Source: http://en.wikipedia.org/wiki/Brussels_sprout)
Steaming Brussels sprouts helps their fiber related components bind together with bile acids in your digestive system, a process which has been found to have cholesterol-lowering benefits. Moreover, Brussels sprouts may have unique health benefits in the area of DNA protection. Furthermore, Brussels sprouts total glucosinolate content has been shown to be greater than the amount found in mustard greens, turnip greens, cabbage, kale, cauliflower, or broccoli. Glucosinolates are important phytonutrients for our health because they are chemical point for a variety of cancer-protective substances. (Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10)
Wow! Is this enough to make you like these "mini cabbages." Well, if cooked right, they can be quite tasty as well. For this week's recipe I will be preparing
Roasted Brussels Sprouts with Garlic and Parmesan Cheese
Here is what you will need.
Ingredients
1/4 cup of bread crumbs
3lbs Brussels sprouts, trimmed and halved
2TB fresh lemon juice
1TB Olive Oil
Salt
6 garlic cloves thinly sliced
Cooking spray
1/4 cup Parmesan Cheese
Directions
1. Preheat oven to 375 degrees
2. Sprinkle crumbs on baking sheet and bake for about 5 minutes or until golden brown
3. Combine sprouts and next four ingredients in a baking dish coated with cooking spray tossing to coat.
4. Bake for 30 minutes or until sprouts are tender and lightly browned on edges, stirring every 10 minutes
5. Sprinkle bread crumbs and Parmesan cheese over sprouts and serve immediately.
6. I must confess that I ate half of this batch right out of the oven. They are truly delicious!
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