 Get to know what you eat: Brussel Sprouts
Remember that vegetable you hated as a kid
Well, that veggie is packed with nutrients, and actually tastes great! (see recipe below) They are even believed to protect against colon cancer due to their containing sinigrin. The yummy sprouts grow like buds in a spiral array on stalks of approximately 2-4 feet in height, maturing over several weeks. They can grow anywhere from California to Long Island, and across northern Europe. Belgians in particular had a fondness for them starting in the 1500s, and the Brussels name stuck.
Brussels sprouts are in the cabbage, collard greens, broccoli, and kale family. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. |
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Serves 4
4 cups Brussels sprouts
1 tablespoon extra virgin olive oil
1 carrot, thinly sliced
1/2 teaspoon dried thyme
1 garlic clove, minced gluten-free tamari to taste
Slice off the stem end of each Brussels sprout, and peel off any yellow leaves. Then, steam the sprouts until tender, approximately eight minutes.
In a large skillet, heat the oil. Add the carrots and thyme and cook for 3 minutes. Add garlic and cook another minute or two. Add steamed Brussels sprouts and sauté coating in oil and garlic mixture for another minute.
*Overcooking of Brussels Sprouts can result in a bland taste
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