More Brussels Sprouts, Please!

Think your kidlets would never go for the (admittedly acquired) taste of Brussels sprouts? Try them a couple of new ways and you just might get a different reaction. Besides, roasted anything tastes delicious.

At 40 calories per serving, Brussels sprouts are low-cal, low in sodium, an excellent source of fiber, and nearly fat-free. They’re also high in vitamin C, vitamin A, and folate. Brussels sprouts and other veggies in the family (broccoli, cabbage, and cauliflower) contain healthy phytochemicals called glucosinolates that produce protective enzymes in the body; some research suggests these enzymes might help ward off cell damage and eliminate carcinogens that can lead to cancer.

Roasted Sprouts

Roasted sprouts are especially tasty. To roast, heat oven to 450 degrees. Remove tough outer leaves from Brussels sprouts and trim off and discard bottoms. Cut sprouts in half and rinse in a colander with cold water. Toss with 1 tablespoon olive or sesame oil for every 2 cups sprouts. Spread in single layer on baking sheet and sprinkle with a little sea or kosher salt and fresh cracked black pepper. Roast 15 to 20 minutes.

Apple Nutty Sprouts

Try tossing roasted or stir-fried Brussels sprouts in mustard vinaigrette or other light dressing with shredded apple and roasted nuts. To roast nuts, add a little salt, spread the nuts on a cookie sheet and roast at 325 degrees for 15 minutes.

And don’t let the fact that those miniature cabbage heads LOOK so darned cute go unnoticed. Yours will be begging for them before you know it. Now, if you could just convince the spouse to try ‘em!