As kids I’m sure we all had our share of “nightmare-ish” encounters with brussels sprouts. I know I did. However, recently after having them again for the first time in a LONG time…I’m hooked! The nutritional benefits of brussels sprouts are tremendous and this recipe is delicious so I’m begging you, give them another chance.
For starters, a half a cup of brussels sprouts contains only 30 calories. Unlike most vegetables, brussels sprouts are rather high in protein (2g per 1/2 cup), accounting for more than a quarter of their calories. This is an incomplete protein source (meaning it doesn’t provide the full spectrum of essential amino acids), but adding the proper whole grains could make this a complete protein.
More good news:
There’s less than 1 gram of fat in a serving, as well as 3-5 grams of fiber per cup. In other words, brussels sprouts will fill you up rather than fill you out!
Did I mention that they’re also loaded in vitamin A, folacin, potassium, & calcium?
Hopefully that’s enough to persuade you to give brussels sprouts another try…
What You Need:
1 pound Brussels sprouts (approx.)
1/3 cup Dried cranberries
1/3 cup Quinoa
What To Do:
Heat oven to 400 degrees & saute’ a skillet on medium-high heat, using olive oil. Slice brussell sprouts in halves, adding them to the pan flat side face down. Leave here until brussell sprouts appear slightly charred then remove and place on baking sheet. Add salt to taste, and toss in the oven for roughly 15 minutes. Add quinoa & dried fruit & mix, serve & ENJOY!
… I think you’ll be happy you gave brussels sprouts another try.
Note: Try adding dried, tart cherries, apricots, or any other dried fruit your heart desires if you want to mix it up a bit.