I Hate Brussel Sprouts.
Well, I’ve only had them 1 time prior to this recipe so I was really hoping it would work out well cause last time, they didn’t taste so great….
I added in the Radicchio really just for color and nutrition but it tasted great along with the Brussel Sprouts. I have heard of ‘honey mustard’ to dress up Sprouts for the high percentage of us who aren’t so found of them. And I LOVE spicy mustard, so I gave them one more try thinking that I could always drowned them in sauce if the Brussel Sprouts turned out less than desirable like my first attempt at making them years ago.
Why eat Brussel Sprouts?
“Brussels sprouts can help us avoid chronic, excessive inflammation through a variety of nutrient benefits. First is their rich glucosinolate content. In addition to the detox-supportive properties mentioned earlier, glucosinolates found in Brussels sprouts help to regulate the body’s inflammatory/anti-inflammatory system and prevent unwanted inflammation. Particularly well-studied in this context is the glucosinolate called glucobrassicin. The glucobrassicin found in Brussels sprouts can get converted into an isothiocyanate molecule called ITC, or indole-3-carbinol. I3C is an anti-inflammatory compound that can actually operate at the genetic level, and by doing so, prevent the initiation of inflammatory responses at a very early stage.
A second important anti-inflammatory nutrient found in Brussels sprouts is 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.
A third important anti-inflammatory component in Brussels sprouts is not one that you might expect. It’s their omega-3 fatty acids. We don’t tend to think about vegetables in general as important sources of omega-3s, and certainly no vegetables that are as low in total fat as Brussels sprouts. But 100 calories’ worth of Brussels sprouts (about 1.5 cups) provide about 430 milligrams of the most basic omega-3 fatty acid (called alpha-linolenic acid, or ALA). That amount is more than one-third of the daily ALA amount recommended by the National Academy of Sciences in the Dietary Reference Intake recommendations, and it’s about half of the ALA contained in one teaspoon of whole flaxseeds. Omega-3 fatty acids are the building blocks for the one of the body’s most effective families of anti-inflammatory messaging molecules.”
– Source: WHFoods.com
First step in preparing your cleaned Spouts is to trim off the base of each stem, then remove a few of the outer leaves which tend to be more bitter than others. Then take a sharp knife and cut a cross (pictured to the right –>) in the base of each Sprout about 1/4 inch in. This will allow them to cook more evenly without getting overly done on the outer leaves.
Then place your Spouts in a pot of salted boiling water and cover, reduce heat to simmer and cook for 10 minutes or until the Sprouts are ‘fork’ tender.
Remove the Sprouts from the cooking water and immediately move them to an ‘ice water’ bath to stop the cooking process. This also allows much more flexibility in your serving time. I left mine in the ice bath in the fridge for over 2 hours until I was actually ready to heat them back up to serve. Great way to save some stress at meal time. They only take 5 minutes to brown up and add the sauce because you’ve basically already cooked them but they won’t be mushy or over-cooked.
Maybe I could learn to LOVE Brussel Sprouts?
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