Ingredient Spotlight: Brussels Sprouts
Members of the Brassica family, Brussels sprouts are cruciferous veggies packing a powerful punch of nutrients. Cruciferous is Latin for "cross-bearing" and is representative of the small cross-shaped pattern on these vegetables' flowers. While no one knows their true origin, they are thought to be from Belgium (near Brussels!) and have been cultivated for over seven centuries. Brussels grow vertically on a stem and resemble mini-cabbages, and their taste and texture are reminscient of broccoli and cabbage, which are also members of the brassica family. Their growing season favors colder months, making this a perfect ingredient to have on hand for hearty, vegetarian winter dishes.
Brussels sprouts are rich in Vitamins K and C, nutrients necessary for adequate blood clotting and immune support. Their fiber content is also very high, at about four grams per cup of cooked sprouts, one serving gets you about a fifth of the way to the recommended daily value. Brussels sprouts are also chock-full of phytochemicals beneficial in preventing chronic disease, and their low glycemic index means a slow, steady flow of energy rather than a surge and crash in blood sugar.
Brussels sprouts can be prepared multiple ways. Take care not to overcook these beauties as they can emit a not-so-pleasant sulfur smell when you do. Enjoy this veggie in our Creamed Brussels Sprouts, featured in our Thanksgiving Sides meal kit- order by November 18th to receive in time for your holiday dinner. See all of our Thanksgiving offerings here!
Craving more Brussels? Check out our other recipes with this ingredient: