Brussels sprouts rank high on the list of cabbages with a bad rap, and undeservedly so.  The trick is knowing how to bring out the sweet nutty flavor in these earthy veggies by cooking them until almost al dente, but definitely not overdone.  Just in season (now!) is the best time to give those Brussels another try, done right.

Brussels sprouts are high in vitamin C, just six contain 90 percent of the daily recommended intake of vitamin C per day. And according ot the authors of “Cooking with Foods that Fight Cancer,” eating three servings of crucifers like brussels sprouts per week can reduce the risk of developing cancer by increasing the rate of chemopreventive glucosinolate in the body.
Good news, but you have to like them first.  Try tossed in olive oil and lemon with a dash of salt and oven roasted at 400° for 35-40 minutes ‘til the edges are brown, then serve.  Or use this easy recipe:

Sassy Brussels Sprout Saute

  • 2 cups Brussels sprouts
  • 1/4 cup water
  • 1 tbsp. coconut oil
  • 1/8 c. chopped walnuts
  • 1 finely chopped red onion
  • Handful 0f chopped cilantro to taste
  • Juice of ½ lemon
  • ½ tsp. ground curry powder
  • 2 tbsp Braggs
  • ½ tsp. garlic powder
  • Salt (optional) to taste

Steam sprouts in water in a large sauté pan for 10-15 minutes until cooked through.  Drain and return to heat, add remaining ingredients and briefly sauté ‘til lightly browned (5-8 minutes).  Enjoy!