Brussels Sprouts

The Brussels sprout, such a unique vegetable that many have a love/hate relationship with, even appearing on the ‘most hated vegetable list’ year after year. Brussels sprouts are a bitter vegetable in the cruciferous family. Named after Brussels, Belgium, where they were first thought to be cultivated in the 16th century. The very thing that makes these little veggies bitter, a sulfur containing phytochemical called glucosinolate, is the ingredient responsible for so many of its health benefits. When you cook a cruciferous vegetable and then digest it, glucosinolates break down into compounds called isothiocyanates. Research has shown that these compounds have anti-cancer effects such as protecting cells from DNA damage and preventing new blood vessels from growing tumor cells. Eating Brussels sprouts, as well as other cruciferous vegetables, may help protect the body against cancers of the stomach, lungs, kidneys, breast, bladder, and prostate. The carotenoids found in Brussels sprouts are great for eye health. 

Go pick up some delicious Brussels at the farmers market; Ebby’s Organic Farm has some gorgeous ones. We are making some roasted ones in the kitchen today. 

Roasted Brussels with Maple-Dijon Glaze 

Yield: 6 Servings 

2 pounds Brussels sprouts, cleaned and cut in half 
1 tablespoon toasted sesame oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup 
1 tablespoon olive oil
1 teaspoon GF tamari 
1 tablespoon garlic paste 

Directions:

1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment; set aside. 

2. In a medium bowl, combine all the ingredients except Brussels and stir to combine. Add in the Brussels and mix until well combined. 

3. Transfer to the prepared pan and bake for 12 minutes, stir and return to the oven. 

4. Turn the heat up to 425 degrees and cook an additional 5 minutes. 

5. Serve hot or room temperature.