The tiny brussels sprout had made a big comeback!
You can't look at a menu in a trendy restaurant without reading about "crispy" brussels sprouts, usually with bacon and some kind of "reduction."
Brussels sprouts are in the same family of veggies as cabbages and broccoli, known as "cruciferous" vegetables.
Here's a fun piece of trivia: these tiny cabbage look-alikes are named after the Belgian city of Brussels
They have many surprising benefits:
They are full of antioxidants
They contain Vitamin K, which can strengthen bones and lessen your chance of fractures
Rich in fiber and protein
A great source of Vitamin C which can help with collagen production
Cruciferous veggies are not for everyone, though. They can commonly cause the following:
Gas (common)
Bloating (common)
Cramping (common)
Rash
Endless Options:
Brussels sprouts can be eaten both raw and cooked. Shaved raw brussels sprouts can add a fun crunch to top a salad.
You may not want to start with raw brussels sprouts, though, as they can be harder for the body to break down.
The great news, though, is that you can cook them in any number of ways ! You can steam, bake, pan-fry or air fry them! Roast them in the oven! The longer you cook brussels sprouts, the more tender they will be, so you can choose your own "crunch" level!
For major crunch, cut your sprouts in half and let the leaves get crisp!
Looking for a tasty topping? Lemon juice, garlic, or simple salt & pepper all make your sprouts super savory!