Brussels sprouts are those vegetables that you love to hate (or, at least you probably did as a child). Any sprout advocate loves to tell the haters, though, that if you really don’t like these tiny little cabbages, you probably haven’t had them prepared correctly. And, well, that’s probably true.
While some people like Brussels sprouts to be boiled within an inch of its life, most aren’t going to find that very tasty. That’s a shame because this member of the cole crop family (or cruciferous), which includes broccoli, turnips, and kale, can be quite delicious when done right. They also provide a couple of important vitamins in extra-large doses, such as vitamin K (137 percent of the daily value!) and vitamin C (81 percent). Vitamin K is essential for coagulation, the formation of blood clots that stem bleeding; it also plays a role in bone health and may protect against osteoporosis.
Brussels sprouts—like other produce—are also a significant source of antioxidants. Specifically, in this case, the antioxidant of choice is kaempferol, which may play a role in reducing cancer cell growth, easing inflammation, and improving heart health.
Because Brussels sprouts are a cold-weather vegetable, this is the time of the year to finally learn how to cook them right. Check out this recipe that roasts them up real crispy and tosses the halves with flavorful cranberries, pecans, and good, old-fashioned olive oil and balsamic.
Roasted Brussels Sprouts with Cranberries and Pecans
Recipe
Preheat the oven to 400°F. Prepare a sheet pan by lining it with foil or parchment paper.
Prepare the Brussels sprouts by washing and trimming the ends. Remove any outer leaves that are falling off, and then slice the sprouts in half lengthwise.
Combine the Brussels sprouts, pecans, and cranberries in a large bowl. Drizzle with the olive oil and vinegar, and then add the thyme, salt, and pepper. Toss well to combine.
Spread the mixture out on the baking sheet. Bake for 20 to 30 minutes, or until the Brussels sprouts have dark, crispy outer leaves. Remove from the oven and serve immediately.
