Given my enthusiasm rampant throughout this blog post, you may be surprised to learn I didn’t always love Brussels sprouts. I was just like everyone else – super skeptical that a mini cabbage could possibly taste good. My mom has never liked Brussels sprouts, so we never had them in the house when I was a kid. While I suppose I was lucky I didn’t have to feed them to the dog under the dinner table, I ended up missing out on a good 18 years of what is now one of my favorite vegetables.
For those who are in my mother’s camp and can’t stand the sight, taste or smell of Brussels sprouts, I’m going to try to get you to change your mind. First, I’m going to bombard you with all of their secret health benefits. Exhibit A: Brussels sprouts are surprisingly high in protein for a green vegetable, which is terrific news for people on a vegan meal plan. Beyond this, just one serving of the little green guys meets your needs for vitamin C and vitamin K for the whole day.
Exhibit B: Since the 1980s, studies have shown that consuming high amounts of cruciferous vegetables like Brussels sprouts has been associated with a lower risk of cancer. Additional health benefits include improved bone health and x-ray vision (I’m kidding on that last bit, but they are good for your eyes). Bonus: Thanks to the presence of vitamin C, consuming Brussels sprouts can even make you look younger!
If you’re still not convinced to pick up a bag of Brussels sprouts on your next trip to the store, here are some recipes that might change your mind.
Roasted Beet, Brussels Sprouts & Hazelnut Salad with Za’atar & Balsamic Reduction
Author: Dishing Up the Dirt
- 4 tablespoons roasted extra-virgin olive oil + additional for serving
- 4-5 medium-sized beets, trimmed and sliced into ½-inch rounds
- 1 pound of Brussels sprouts, trimmed and sliced in half lengthwise
- ½ cup hazelnuts, toasted
- 1 cup parsley, minced
- Salt and pepper to taste
- ½ tablespoon Za’atar Middle Eastern spice blend (optional)
- 1 cup balsamic vinegar
Click here to get the full recipe and instructions from Dishing Up the Dirt.
Shaved Brussels Sprouts and Ginger Potstickers
Author: Naturally Ella
- 2 teaspoons olive oil
- ¼ cup minced onion
- 1¼ cup shredded Brussels sprouts
- Juice from 1 lime
- 1 tablespoon minced ginger
- 2 tablespoons fresh minced parsley
- 2 tablespoons fresh minced cilantro
- 12-16 potsticker wrappers
- 1 tablespoon sesame or olive oil
- Tamari or soy sauce, for topping
- Toasted sesame seeds, for topping
Click here to get the full recipe and instructions from Naturally Ella.
Crispy Garlic Brussels Sprouts with Sriracha Aioli
Author: Minimalist Baker
For the Sprouts
- 1 pound Brussels sprouts, rinsed and thoroughly dried
- 3-4 tablespoons avocado, refined coconut or olive oil
- 1 teaspoon sea salt + ½ teaspoon black pepper
- 5 cloves garlic, minced
For the Sriracha Aioli
- ¾ cup of your favorite hummus
- 1 tablespoon Sriracha (or sub hot sauce)
- ½ lemon, juiced
- Pinch each sea salt + garlic powder
- 1 teaspoon smoked paprika (or regular)
- 1-2 teaspoons maple syrup (or sweetener of choice)
- 1 teaspoon apple cider vinegar
For the Topping
- Vegan Parmesan Cheese
- Fresh Herbs (cilantro, parsley, scallions)
Click here to get the full recipe and instructions from Minimalist Baker.