by ADMIN on JUNE 30, 2011
Though Brussels sprouts sit at the ‘unpopular’ table of the ‘Veggie lunch room’, these petite cabbages are nutritional giants. And when combined with honey and pear, the bite cabbages provide is balanced out nicely.
One key to scrumptious Brussels is cooking time. When these cruciferous veggies are left in the oven for too long they produce a bitter taste – one reason why many people don’t like them.
Cruciferous vegetable have powerful antioxidants in them that help activate your detoxification enzymes. They’re like little Scrubbing Bubbles’ helpers in your liver! Other cruciferous veggies include cabbage, cauliflower, broccoli, kale, collard and turnip greens; and roots such as daikon, radishes, and rutabaga.
1/2 cup (1 serving) of Brussels sprouts = 28 calories; 2g fiber; 2g protein; 137% of your Recommended Daily Intake of Vitamin K; 81% RDI Vitamin C; 12% RDI Vitamin A; 12% RDI Folate. Roasted Brussels sprouts with Honey and Pears Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 6 Though Brussels sprouts sit at the 'unpopular' table of the 'Veggie lunch room', these petite cabbages are nutritional giants. And when combined with honey and pear, the bite cabbages provide is balanced out nicely.
1 pound Brussels sprouts, outside leaves peeled off and spouts cut in half
2 pears, cored and diced
2 Tbsp lemon juice (or orange juice)
2 Tbsp honey
2 Tbsp olive oil
Salt and pepper to taste
Preheat oven to 350F.
Combine halved Brussels and diced pears, place in a large bowl. Whisk together honey, lemon, and olive oil. Pour mixture over brussels and toss to coat.
Pour Brussels into a 9x13 baking pan and sprinkle with salt and pepper.
Bake for 30 minutes, or until Brussels sprouts are tender. Stir half way through.