Eat your Brussels Sprouts

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:

  1. A cruciferous vegetable, which is thought to help fight cancer.
  2. It is an antioxidant vegetable high in Vitamin A and C.
  3. 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.
  4. Studies have shown that brussels sprouts can aid in lowering cholesterol.
  5. 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

1½ lbs. Brussels sprouts ( cut in half)

1 honey crisp apple ( diced medium size cubes)

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)

Instructions
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, 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.

IMG_3991

roasted maple glazed brussels sprouts and with roasted apples
roasted maple glazed brussels sprouts and with roasted apples

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

4 thoughts on “Eat your Brussels Sprouts

  1. Thank you soooo much for the recipe! Purchased a container of sprout yest from the farmers mkt. Will be Wednesdays lunch

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