Thursday, January 5, 2012
Roasted Brussels Sprouts
I'm having my family's Christmas dinner on Sunday, and this is what I wanted to serve for a side dish. As the cookbook lay on the counter as a reminder to myself to get Brussels sprouts, my husband walked by and exclaimed how much he HATED Brussels sprouts! (So we are having roasted butternut squash!) But this is why you shouldn't!!
A cruciferous vegetable, Brussels sprouts contain a wealth of phytonutrients called glucosinolates, which are thought to fight cancer and are responsible for the vegetable's pungent smell when cooked. Isothiocyanates, a by-product of these sulfur-containing compounds, trigger the liver to produce detoxifing enzymes, which aid in the elimination of potentially carcinogenic substances. Research has also shown a relationship between the consumption of cruciferous vegetables and a reduced risk of premenenopausal breast cancer. These baby cabbages also provide plenty of vitamin A, which promotes a strong immune system and healthy skin. Beyond that, Brussels sprouts are high in fiber, vitamin C and folate.
Roasted Brussels Sprouts:
Spread trimmed and halved sprouts on a rimmed baking sheet and toss with olive oil, salt, and pepper; cook in a 425 oven until brown and tender, tossing occasionally, 20-30 minutes.
Success is never final. Failure is never fatal. It is courage that counts. ~Winston Churchill