If I were to ask readers of a certain age what their least favorite childhood food was, I would probably hear a resounding chorus of “brussels sprouts.” To most people, Brussels sprouts are just not appealing. There’s definitely some leftover feelings from childhood: When Mom cooked them, they looked mushy and so unappealing, and just plain gross.
Even now, there are so many people who chose to avoid them, remembering them from their childhood. And that’s totally fair! But for some of us, Brussels sprouts are no longer the food our mothers tried to force us to eat. We have found that as we get older, our taste buds changed, and those mushy veggies are actually delicious!
If you are not a lover, maybe you can try just one more time. Brussels sprouts are not only full of wonderful flavor, they have so many health benefits that might change your mind. According to Groovy Green Living here are quite a few reasons to give them another shot:
Brussels sprouts lower your cholesterol. Steaming them allows their fiber to bind to bile acids in your digestive system more effectively, which allows those bile acids to exit the body as waste.
They boost your immune system. They are filled with vitamins C, E, and A. They also contain manganese, a mineral that promotes a healthy immune system. The vitamin C in one serving of Brussels sprouts is 50 percent of what men need each day, and about 65 percent of what women need on a daily basis.
They promote good bone health: they are high in vitamin K which helps with bone health and prevents calcification of the body’s tissues.
Brussels sprouts help with eye health. They contain vitamin A, which is good for the proper functioning of the retina. It also helps prevent night blindness by helping the eye to adapt between bright light and darkness, helps reduce the risk of age-related macular degeneration and the forming of cataract
These pretty green veggies are good for your heart. They contain a compound called isothiocyanate sulforaphane, which aides in preventing inflammation in our cardiovascular system and can also prevent (and possibly reverse) blood vessel damage.
They prevent high blood pressure. They are filled with potassium, which helps lower blood pressure and maybe even cholesterol.
With all this in mind, brussels sprouts really have gotten a bad rap. Like I said, I get it. I really do. It’s time to put your big kid pants on and give them another try. Come on, they are extremely healthy and really delicious when they are prepared properly. Try this recipe and I promise, you’ll be surprised.
This beautiful green vegetable is combined with shallots and garlic, giving them a nice boost of delectable flavor. Brussels sprouts alone don’t have much of a taste, so it’s up to the additional ingredients on this one. The sprouts are then cooked in a creamy sauce and topped with breadcrumbs that add nice texture and crunch. The Gruyere gives it gooey cheesy goodness that takes this gratin to Brussels sprouts perfection. Mushy? That’s all in the past. This recipe is simply delicious.
This recipe is courtesy of Alison Roman and will serve 6 people who will be amazed at the radical transformation of this powerful little vegetable.
Ingredients for Brussels Sprouts Gratin:
1 1/2 lbs. Brussels sprouts, ends trimmed and halved lengthwise
2 large shallots, peeled and quartered lengthwise
2 cloves garlic, peeled and thinly sliced
5 Tbsp. olive oil
Kosher salt and black pepper
1 1/2 cups coarse breadcrumbs or panko
3/4 cup heavy cream
1 cup grated Gruyere (about 3 ounces
Heat oven to 425 degrees.
Toss together Brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish.
Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
Meanwhile, combine breadcrumbs with remaining 3 tablespoons olive oil and season with salt and pepper.
Set aside.
Pour cream and scatter Gruyere over sprouts and toss to coat.
Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
Scatter breadcrumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes.
Let sit 1 to 2 minutes at room temperature before serving.
It’s that simple!
