The truth: Most of us were not fans as kids; primarily because our grandmothers made Brussels Sprouts for Sunday dinner and cooked them to DEATH – leaving them mushy, bitter and virtually nutrient-depleted!! They had to be served in a pool of butter just to get them down.
The good news: Although slightly early for peak season (September – April), you can do a lot these tasty treats! They are low-calorie, low glycemic, and rich in anti-oxidants, vitamins and minerals. Brussels sprouts are bursting with nutrients offering protection from vitamin-A deficiency, bone loss, iron-deficiency anemia, and are believed to protect from cardiovascular diseases and colon cancer.
Here is the recipe from my Brussels Sprout Salad Facebook post yesterday. Enjoy it as an appetizer, side dish or meal.
2 tbsp olive oil (I used blood orange infused oil – but extra virgin is fine)
1 tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp local honey
Juice of one lemon
Salt & Pepper to taste
**Make dressing and set to the side**
1 lb Brussels Sprouts
2 cups fresh arugula
1/2 cup raisins
1/2 cup toasted pecans
1/4 cup crumbled feta
Wash and cut the stems off the Brussels Sprouts.
In a cast iron skillet, use 1 tbsp olive oil and grill until they start to brown (about 4 minutes each side)
In a small skillet, toast the pecans over medium heat for 2-3 minutes.
After Brussels Sprouts are grilled, cut in 1/2.
In a bowl, combine Brussels Sprouts, arugula, raisins, pecans, cheese and dressing. Stir well to coat.
This recipe would be great with some sliced avocado on top too!