It's so sad because they are so stinkin' cute. They may look like under ripe cabbage, when in fact their species is in fact, fully grown in the size we typically see it at our local grocery store. They are very light on calories, with only a measly 56 per cup.
That is really the only place they lack, as they are full of vitamin C ( very important during flu season!), potassium, vitamin B-12 and even 3 grams of protein. They are also rich in fiber.
They are an inexpensive veggie side dish and are seasonal, so now is the time to broaden your horizons or give them another chance!
Still not convinced? I've included a recipe I make frequently that may change your mind. This could act as either a side dish or main event depending on your mood. Instead of the typical boiled veggie preparation, oven roasting the sprouts creates a delightful crunchy consistency and nutty flavor; not that over bearing cabbage soupy vibe that gave them the bad rep in the first place.
Oven Roasted Baby Portabella Mushrooms and Brussels Sprouts (serves 2)
Ingredients:
-A little over a pound of fresh Brussels sprouts, washed.
-1 16oz container fresh baby bella mushrooms; whole.
-Approximately 2 TBSP good quality extra virgin olive oil.
-Sea salt and fresh black pepper to taste
-Red chili flakes (optional)
Preheat oven to 400 degrees. Wash Brussels sprouts and dry thoroughly. Cut in half and toss onto generously sized baking sheet. Clean mushrooms with paper towel to remove any dirt or grit, then cut them in half as well, depending on size. Add mushrooms to baking sheet, and toss with olive oil to coat. This will help the veggies caramelize in the oven and also prevent from sticking. Salt and pepper to taste, if you wish for an extra kick, add the chili flakes as well. Put it in the oven for about 15-20 minutes depending on the potency of your oven, and how crunchy you like your sprouts.
Enjoy!
Til next time....
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