Healing Foods

Brussels Sprouts

These tiny cousins of cabbage are loaded with heart-healthful soluble fiber
Brussels

This cabbage family member is high in potassium, carotenoids, vitamin B6, and folate, all of which contribute to heart health. Brussels sprouts also top the charts for soluble fiber, packing 2 grams per 1/2-cup serving. According to a 19-year survey that examined the effects of fiber intake on heart attacks in about 10,000 adults, those who ate the most soluble fiber had a 12 percent reduction in coronary heart disease events. Soluble fiber also slows digestion and absorption of carbohydrates, giving rise to lower and more stable blood glucose and insulin levels, which is good for your metabolism and your arteries.

Choose It & Use It
Look for bright green sprouts with compact heads. To maximize their nutritional benefits, don’t overcook them: opt for a quick sauté, or steam for 5 minutes and toss with lemon juice, olive oil, garlic, salt, and pepper.

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Brussels Sprouts with Walnuts and Dried Cranberries

Brussels Sprouts with Walnuts and Dried Cranberries

In this longtime favorite VT recipe, Brussels sprouts get seared, then dressed up with walnuts and dried cranberries.

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Roasted Brussels Sprouts

Roasted Brussels Sprouts

This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips.

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Roasted Brussel Sprout Skewers with Lemon-Thyme Dipping

Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce

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Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil.

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Roasted Brussels Sprout Chips

Roasted Brussels Sprout Chips

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These crispy Brussels sprout leaves make a great snack or accompaniment to soups and sandwiches. Choose the largest Brussels sprouts you can find for the most usable leaves. Serve as soon as they’re cooked. If they soften, you can recrisp them in a 325°F oven for 3 minutes.

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