Brussels Sprouts make a perfect Thanksgiving side dish. Contrary to what many people seem to believe, they don’t need bacon to make them delicious. When you cook them properly, they are fantastic on their own. They key is to cook them fast and on a high heat so that that they char a bit. Mushy Brussels sprouts are to be avoided at all costs!
This vegetable gets its name from the city in Belgium –Brussels – where it was first referenced around 1200. It came to the United States with migrant European farmers in the 1800’s. Brussels sprouts are packed with valuable nutrients. Here are 3 reasons you can feel good about eating them, besides the taste:
- If you are looking for strong bones, Brussels sprouts are for you. Brussels sprouts are a good source of vitamin K, which is critical for bone health.
- Brussels sprouts are also a great source of vitamin C. This is especially helpful during cold and flu season. Vitamin C is a great natural immune booster. Just one cup of Brussels Sprouts will meet your daily requirement for vitamin C and K.
- Brussels sprouts are part of the cruciferous vegetable family. Cruciferous vegetables are known for their ability to fight cancer. Other cruciferous vegetables include broccoli, cauliflower, cabbage and collard greens.
With those impressive health benefits and the great taste, why wouldn’t you put these nutrition superstars on your Thanksgiving table?!
| Servings |
4
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- 2 tablespoons olive oil
- 3 cloves chopped garlic
- juice from one lemon
- 20 Brussels sprouts
- salt to taste
Ingredients
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- Heat oven to 450 degrees. Cut off and discard the tough bottom of the Brussels sprouts and slice each one in half.
- Mix together the olive oil, garlic and the juice from one lemon. Marinate the Brussels sprouts in this mixture for at least 10 minutes.
- Pour the mixture into a glass Pyrex dish or other oven pan so that the Brussels sprouts lie in a single layer. Sprinkle the Brussel sprouts with salt (ideally sea salt). Roast in oven approximately 10 minutes until some of them begin to turn brown. It is critical to have the heat high enough so that some of the Brussels sprouts turn brown but most remain a vibrant green. Remove from the oven and serve hot or warm.