I heart Brussels Sprouts
Allright - so I guess by now we’re all thinking about what to make for Thanksgiving, or what to bring to that dinner we’re invited too…
People seem to have an either/or relationship with these guys - either you absolutely love’em or you can’t stand them. If you happen to be like me, and absolutely adore them, make this your go-to side dish to bring to your next pot-luck or dinner party! You’ll know there will be some huge fans but also some people who wont touch them at all [read; more for me!]
So here’s the juice:
- Cruciferous Vegetable = Anti-Cancer benefits
- Excellent source of vitamin C = Anti-Inflammatory and the big cold and flu fighter!
- High in antioxidants = Neutralize free-radicals in the body
- Great source of fiber = Improved digestive health
It’s all good!
The best way to eat Brussels Sprouts to retain their highest nutritional value is to shve them into a raw salad, or cut them in to quarters and steam for five minutes. Admittedly - I love them roasted in the oven with olive oil, sea salt and pepper. And for a fancy feast, drissled with some maple syrup or tossed with bacon!
