Brussels Sprouts - Simply Delicious!

Good quality Brussels sprouts are firm, compact, and vivid green. They should be free of yellowed or wilted leaves and should not be puffy or soft in texture. Avoid those that have perforations in their leaves as this may indicate that they have aphids residing within. If Brussels sprouts are sold individually, choose those of equal size to ensure that they will cook evenly.

It is very important not to overcook Brussels sprouts. Not only do they lose their nutritional value and taste but they will begin to emit the unpleasant sulfur smell associated with overcooked cruciferous vegetables. To help Brussels sprouts cook more quickly and evenly, cut each sprout into quarters. If you like your Brussels sprouts “tight”, let them sit for at least 5 minutes to bring out the health-promoting qualities. If you prefer them more open, allow them to sit in a bowl of water for 1-2 hours, which will open up the tightly-held leaves.

Simple Baked Sprouts:

Ingredients:

1 lb. Brussels sprouts

1 Tbs. Earth Balance

2 Tbs. Balsamic vinegar
1 bunch purple grapes (optional)

3 Tbs. chopped walnuts (optional)

Directions:

Lightly dress a baking sheet with Earth Balance.

Add cut Brussels sprouts to pan, and gently mix to coat.
Add grapes and walnuts if so desired.

Bake at 425F for 15 minutes.

Remove, turn and drizzle Balsamic vinegar over Brussels sprouts.

Return to the oven for 5-10 more minutes.

Mediterranean Steamed Sprouts:

Ingredients:
1 lb. Brussels sprouts

3 Tbs. Earth Balance, melted

2 tsp. lemon juice

2 medium garlic cloves, chopped or pressed

1 Tbs. Dijon mustard

1 Tbs. minced garlic

Sea salt and black pepper to taste
Directions:

Fill the bottom of the steamer with 2 inches of water.

While steam is building up in steamer, cut Brussels sprouts into quarters and let sit for at least 5 minutes to bring out their hidden health benefits.

Chop or press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.

Steam Brussels sprouts for 5 minutes.

Transfer to a bowl. Toss Brussels sprouts, while they are still hot, with the ingredients for the dressing.