Brussels Sprouts are the new Hipster side dish.
& there’s no doubt they’ve been gaining popularity on restaurant menus over the past couple of years.
But, sadly – most of the time when you see brussels sprouts listed as a side dish on any menu they’re usually covered in canola oil, sautéed with bacon and covered in cheese… So, by time they reach your mouth, they’re not really much of a ‘healthy’ vegetable any longer.
Here’s a great option to add flavor to your plate and still get the benefits out of that ‘healthy side dish’ when you make brussels sprouts at home. Follow this super simple recipe and you can have an amazing dinner ready in no time & learn why you should love this little green vegetable too.
WHY BRUSSELS SPROUTS?
Don’t be fooled by their appearance. What appear to be little miniature heads of iceberg lettuce have so much to offer you when it comes to nutrition. These little powerhouse vegetables are packed full of nutrients that promote a healthy immune system, fight off cancer causing free radicals, detoxify your body and promote healthy glowing skin from within.
As part of the cruciferous vegetable family, they are naturally packed full of phytonutrients, most importantly glucosinolates. This ingredient breaks down into smaller sulfur-containing compounds that help activate the liver to produce enzymes to aid in digestion and triggering the detoxification process to help eliminate carcinogenic substances from your system. They’re also rich in Vitamin A, vitamin C, folate and high in fiber.
When picking out brussels sprouts you want them to be firm, bright green with tightly packed leaves. You can refrigerate them and keep them fresh for up to 3 days (so use them as soon as you buy them if possible!)
Here’s a great recipe to get you started loving brussels sprouts tonight.
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