I wanted to title this post ‘How to make brussel sprouts taste f*cking amazing’ but I try to keep the swear words to a minimum, and not within the title!

Apparently some people have been requesting substitutes instead of brussel sprouts in their weekly Box Fresh deliveries. There was talk of publicly posting names on billboards, a name and shame tactic…but I think a negotiation is more suitable. I know you’re just a Brussel Sprout Hater because you’ve only eaten them boiled, mushy and bland, like your mum used to cook them (no offense to mums who cook awesome sprouts). So I get it, I understand and I know how your tastebuds feel (veggie violated ha get it?!) because they are not that great when you cook them wrong. 

I happen to LOVE brussel sprouts. Because I cook them RIGHT. Refer to title of this blog…it’s already given away my ‘secret’ (maybe the first title idea would have been better…).

Yup just add bacon and you’ve suddenly got some rather tasty sprouts on the end of your fork. John is a Brussel Sprout Hater and even he agreed these are good. Convert!

So I challenge you to accept your brussel sprouts and eat them with bacon. Besides, the nutrients from your green veggies are better absorbed when eaten with some good fats like organic butter – Julia Child knew what she was doing!

Brussel Sprouts

  • A source of Di-indolyl-methane (DIM), a metabolite of indole-3-carbinol that is an effective immune modulator, anti-bacterial and anti-viral agent through its action of potentiating “Interferon-γ” receptors.
  • Excellent source of vitamin C; 100 g sprouts provide about 85 mg or 142% of RDA.
  • Zea-xanthin, an important dietary carotenoid in sprouts, is selectively absorbed into the retinal macula-lutea in the eyes where it is thought to provide anti-oxidant and protective light-filtering functions from UV rays.
  • Rich in vitamin A, providing about 754 IU per 100g. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for acuity of vision. Foods rich in this vitamin have been found to offer protection against lung and oral cavity cancers.
  • It is one of the excellent vegetable sources for vitamin-K; 100 g provides about 177 µg or about 147% of RDA. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain and thereby, preventing or at least, delay the onset of Alzheimer’s disease.
  • Further, the sprouts are notably good in many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that are essential for substrate metabolism inside the human body.
  • They are also rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. 100 g fresh sprouts provide 25 mg (1.5% of RDA) sodium and 389 mg (8% of RDA) potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.

via Nutrition and You

This recipe brought to you by Box Fresh