Brussels Sprouts are so good for you but the taste is UGH! I have been trying my best for years to get my family to eat brussels sprouts. Roll tape.. Let me take that back. I have been trying for years to get myself to eat brussels sprouts and love it. I have roasted them, steamed them, chopped them up in salads and drenched them in maple syrup and honey. Still UGH!! They are bitter. I can still taste the bitterness in my mouth.
The truth is I really believe I should be eating brussels sprouts, so I keep trying and trying. I keep going back to that lovable little cabbage. But still no matter what I get UGH! These are bitter.
Why, I am so convinced I need to eat them? Well, because I am kidney transplant survivor from a long line of family members with cancer and brussels sprouts well let me just share some of her super powers. Sorry guys brussels sprout seem like a girl to me. Okay here is her super powers:
- A cruciferous vegetable, which is thought to help fight cancer.
- It is an antioxidant vegetable high in Vitamin A and C.
- Anti-Inflammatory. It has a anti-inflammatory nutrient, vitamin K. Vitamin K is a direct regulator of inflammatory responses, and we need optimal intake of this vitamin in order to avoid chronic, excessive inflammation.
- Studies have shown that brussels sprouts can aid in lowering cholesterol.
- Brussels sprouts are also high in fiber and a great detoxifying vegetable to consume.
Now you see why it’s important to consume this Super Food, but we have to dismiss ole girls being so Bitter. Why so Bitter Girlfriend?
She is bitter because of the sulfur compounds common to the broccoli family. The highest-profile of these is sulforaphane, one of several similar chemicals that brassicas use to repel chewing insects and animals, because they taste bad. She is just trying to protect herself. Well I came up with a couple of recipes to help her deal with all that bitterness. Okay I am cracking myself up. Let’s get on with the recipe. Here is one I made today for lunch will post the other one later this week. Bon A petit. Set your Table with Love.
Roasted Maple Glazed Brussels Sprouts and with Roasted Apples, Shiitake Mushrooms
1½ lbs. Brussels sprouts ( cut in half)
1 honey crisp apple ( diced medium size cubes)
1/2 cup shiitake mushrooms
3 tablespoons olive oil
1 teaspoon lemon juice and lemon zest for garnish
1 teaspoon maple syrup
1 teaspoon coarse sea salt
1/2 teaspoon dehydrated garlic granules
¼ tsp. ground black pepper
3 tablespoons maple syrup ( use 1 tablespoon to drizzle on sprouts before cooking)
Preheat oven to 375 degrees.
Trim the stems of the sprouts. Remove any outer leaves that are wilted and cut the sprouts in half.
Add the sprouts, apples, mushrooms, olive oil, lemon juice, maple syrup ( 1 tablespoon), garlic, salt and pepper to a large bowl. Toss to fully coat the sprouts.
Spread the sprouts on a large baking sheet in a single layer.
Bake for 15 minutes then stir the sprouts. Bake for another 15 minutes. Then drizzle the remaining maple syrup over the sprouts and stir to coat. Bake for 10 more minutes. Remove from cookie sheet and serve in a bowl. Add a little lemon juice and lemon zest if you prefer.
roasted maple glazed brussels sprouts, shiitake mushrooms and with roasted apples