When you think of St. Patrick’s Day, what comes to mind? The color green? Beer? Leprechauns? Well, this recipe has St. Paddy’s Day written all over it. These Brussels sprouts are doused in beer to give them a savory, hoppy taste (made with gluten-free beer so if you have a gluten sensitivity you can still enjoy them). I love roasting and steaming veggies to get food on the table fast, but I decided to create this recipe on the stovetop. You can also toss all of the ingredients into a baking dish and bake for 20 minutes at 350 degrees F if you prefer to roast them. There are only 5 pantry staples in this recipe so you’ll have these sprouts on the table with minimal effort.
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Tag: brussels sprouts
Beer Brussels Sprouts by Amie Valpone in Gluten-Free, Healthy Recipes, March 15, 2013
Raw Kale and Brussels Sprout Salad by Katie Cavuto-Boyle in Healthy Recipes, February 7, 2013
I often find myself cravings salads even in the heart of these cold winter months. In an attempt to nourish my body with seasonal ingredients I have been gravitating towards winter greens. This salad pairs raw lacinato kale with shredded Brussels sprouts, seasonal fruit and a few nuts for crunch. Not sure about raw kale? I say give this salad a try. It has been a life-changer for several people in my world.
Brussels Sprouts, 5 Ways by Dana Angelo White in 1 Food, 5 Ways, December 2, 2012
Seasonal, delicious and oh so good for you. My holiday table wouldn’t be complete without this cruciferous super food.
The simplest side dish imaginable – roasted and done!
Recipe: Roasted Brussels Sprouts (pictured above)
Shred and sauté with crunchy walnuts and a hint of smoky bacon.
Recipe: Brussels Sprouts With Bacon and Walnuts
Honey-Glazed Brussels Sprouts by Amie Valpone in Thanksgiving, November 19, 2012
Even kids will eat Brussels sprouts when they are slathered in a sweet dressing! This recipe is a great way to bring a bit of green to your holiday table. You can enjoy these Brussels sprouts as is, or add them to a medley of Roasted Vegetables such as cauliflower, broccoli, parsnips and carrots. The sweet aroma from these sprouts will even tempt the pickiest of eaters. You can also toss these Brussels sprouts with quick-cooking quinoa for an easy protein-packed gluten-free side dish.
Seasonal Ingredient Apothecary by Katie Cavuto-Boyle in Healthy Recipes, October 14, 2012
Eating seasonally is a delicious option for many reasons. Not only are you getting produce at the peak of its flavor, you are also getting it at the peak of its nutrition. While it can be sad to see the summer tomatoes, berries and corn disappear from the market, fall brings its own delicious bounty to the table and each seasonal ingredient is packed with nutrients that do your body good. Food is medicine. Food nourishes. That’s why we eat, right? Fall and winter produce offerings often match the colors of the season and those colors boast a variety of good-for-you nutrients. Here is a breakdown of ingredients the season has to offer and why you should be eating it.
Parmesan Roasted Brussels Sprouts With Smoked Paprika by Robin Miller in Robin's Healthy Take, September 17, 2012
You must admit, Brussels sprouts are cute. They resemble baby cabbages and their flavor is reminiscent of their popular cousin, broccoli. But they’re often snubbed. Why? My guess is, Brussels sprout-haters have, at some point, eaten them when they weren’t cooked correctly. Brussels sprouts taste horrible when they’re over-cooked. When cooked properly, the sprouts are bright green, fork-tender and wonderful. Especially the way I make them, roasted with Parmesan cheese and smoked paprika. Read on…
Cancer Prevention: Cruciferous Veggies by Toby Amidor in Healthy Recipes, Healthy Tips, February 4, 2012
In honor of World Cancer Day, we’re focusing on cruciferous veggies—those from the cabbage family. Studies show that these vegetables have a special plant chemical that protects against cancer. Here are some ideas on how to incorporate them into your everyday eating plan.
Cruciferous vegetables include cabbage, broccoli, cauliflower, turnips, kale, and Brussels sprouts. These superstar veggies are packed with so many nutrients it’s tough to keep count. They contain fiber, vitamins A and C, riboflavin, B6, folic acid, magnesium, potassium and omega-3 fats. What’s more, they also have plant chemicals known as glucosinolates that have been shown to help reduce the risk of various types of cancer.
A 2011 study in the International Journal of Urology found that the more veggies that were eaten from the cabbage family, the lower the risk was from prostate cancer. According to the American Institute for Cancer Research, studies also link the various components in cruciferous veggies to helping reduce the risk of colorectal, esophageal, stomach, mouth and pancreatic cancer.
In Season: Brussels Sprouts by Toby Amidor in In Season, January 19, 2012
Pick up a bunch of these little green beauties on your next trip to the market. Not sure how to cook them? We’ve got simple recipes to get you started, plus some fun facts for Brussels sprout connoisseurs.
What, Where & When?
Thought to have been cultivated in 16th century Belgium, Brussels sprouts are part of the cabbage family and actually look like mini heads of cabbage. Many rows of sprouts grow on a single two to three foot long stalk. The sprouts are usually ½ to 1 ½-inches in diameter. Smaller sprouts are more tender than larger ones. They have a strong nutty or earthy flavor and can be slightly bitter. Their peak season is from late August through March.
Put These On Your Plate: 10 Holiday Must-Haves by Toby Amidor in Healthy Tips, Thanksgiving, November 24, 2009
There’s no lack of choices at Thanksgiving, but certain seasonal foods should take top priority. If you’re going to indulge, why not fill up on the flavor-filled, good-for-you stuff? Here’s our top 10 picks for your plate.
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