Eat– for Good Health

Today I’m going to inspire you to pick Brussels Sprouts.   These miniature members of the cabbage family have gotten a bad rap in the past.  No wonder, they were boiled!  The added calories and fat of butter didn’t make them taste much better.   But, you can if you roast them with golden raisins and hazelnuts, below. Give Brussels Sprouts’ earthy taste and hearty texture another chance either as a snack or side dish with fall meals.

Roasted Brussels Sprouts by *Photo Jen* Nutritionally, why Brussels Sprouts? Cruciferous vegetables like Brussels sprouts are packed with phytonutrients that boost health and according to research, can prevent some forms of cancer.  You’ll get a good helping of vitamin C, dietary fiber, vitamin A, and potassium in these slightly bitter veggies.

Today I’m making Roasted Brussels Sprouts with Hazelnuts and Golden Raisins.  Toss halved Brussels sprouts with olive oil and roast until tender.  Toss in golden raisins and chopped hazelnuts near the end of cooking.



8 thoughts on “Eat– for Good Health

  1. Mary Alice Tallmadge

    Rob makes them. He slices Brussels sprouts and sautes them in just a tiny amount of butter until tender. Then he tosses them with cooked spinach fettuccine, sliced prosciutto, and grated Parmesan.

  2. Kathleen Rowland

    Janessa, you can toss sliced Brussels sprouts with thinly sliced apples, fresh thyme, a little olive oil, and fresh lemon juice. This is a salad.

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