In Season: Brussels Sprouts

by PlantPure Team January 18, 2016

In Season: Brussels Sprouts

Brussels sprouts were the vegetable my little brother and I were always threatened with if we complained about the broccoli we were served. I avoided them until I was in my 30s, but there’s no reason for you to make the same mistake! Properly prepared, they are quite tasty and a great source of nutrients.

Brussels sprouts belong to the cruciferous vegetable family, along with kale, broccoli, cauliflower and cabbage, and they resemble tiny cabbages. Harvested when they are about an inch and a half in diameter, they grow best in cooler climates and are often considered a stock winter vegetable in the Northern Hemisphere.

Pick Brussels sprouts that are bright green, compact, and firm to the touch. These should be refrigerated, both in the store and at home. Avoid wilted sprouts or those with yellowing leaves, and pass on sprouts with a strong odor; these are all signs of age and/or mishandling. Brussels sprouts can be stored in the fridge for up to five days, but don’t wash them before storing.

Brussels sprouts are a fantastic source of vitamins C and K; in fact, those taking anticoagulents shouldn’t consume large quantities of Brussels sprouts, as vitamin K is a blood-clotting factor. B vitamins such as folic acid and vitamin B6 are also present in decent amounts, as are iron and manganese.


Pictures courtesy of Pixabay.

There are lots of ways to prepare Brussels sprouts, but roasting and grilling tend to be popular, as those methods decrease the sprouts’ characteristic odor. Ensure even cooking by selecting a bunch of sprouts that are all similar in size. You can also slice the sprouts thinly and mix them in with greens to make a salad. Do be careful not to overcook Brussels sprouts, as this both diminishes their nutritional content and can make them taste rather bitter.

Definitely give this much-maligned vegetable a try the next time you’re looking for something new to eat. It may just be that a once-avoided veggie becomes one of your favorite dishes.




PlantPure Team
PlantPure Team

Author



Also in News

A Testimonial From PlantPure Challenge Winner Richard Hubbard
A Testimonial From PlantPure Challenge Winner Richard Hubbard

by PlantPure Team October 10, 2017

"I lost 150 pounds and have kept it off for almost 5 years now.
Initially, I lost the weight because I did not want to be put on blood pressure medication. This helped me learn about what foods I put in my body and what foods to avoid eating in my quest to lower my blood pressure..."
The Protein-Combining Myth
The Protein-Combining Myth

by laura dietrich October 06, 2017

Recently, my daughter received all of her textbooks before heading off to college this fall.  A required class for first year students is Health.  She started reading through the book and was surprised that they said to approach a plant-based diet with ‘caution’ because you had to watch your nutrients very closely.  They also referred to the “importance of combining vegetarian proteins during a meal to get a complete protein.”  The amazing thing is that this book was published in 2015!  
A Testimony From PlantPure Challenge Winner Beverly Frans
A Testimony From PlantPure Challenge Winner Beverly Frans

by PlantPure Team September 22, 2017

"Less than a year ago, at the age of 49, I was well into my second year of suffering from angina, shortness of breath, and fatigue. I used the maximum dose of nitroglycerin daily to help with the chest pain, but it didn’t improve my exercise tolerance and I was extremely limited in my day to day activities. A trip to the grocery store would require most of a day to recover from..."

love our recipes?

BUY OUR COOKBOOK

The PlantPure Nation Cookbook brings our powerful, science-based approach to nutrition from the big screen to your kitchen with some of the same mouthwatering recipes that kick-started the film, promoting the health benefits of a whole food, plant-based diet.