Little Green Powerhouse

Brussels sprouts seem to be the new "it" food, and I'm loving finding new ways to fit them into our family diet.  Why? Because brussels sprouts are little green nutrition powerhouses. They are high in fiber, and belong to the disease-fighting cabbage family and along with broccoli and cabbage, may protect against cancer with their indole, an important phytochemical. They are a good source of vitamins K and C, can help lower cholesterol and regulate inflammation.  But we all know that none of that matters if you can't make them taste good! 

Enter Chelsea Dinsmore, master Dailey Method teacher by day and master chef/blogger by night.  Chelsea has a blog that you must check out -- it's called Food.Life.Balance and is a fantastic resource for vegetable recipes. They've all been no fail for me.  Recently she posted a couple of great brussels sprouts recipes that made me look at them in a whole new light. When I make the recipes below my kids happily eat them--no arguing, just munching away on brussels sprouts! I love that.

--Jill

Brussels Sprout Chips

Average Time: 50 minutes

Serves: 4-6

Ingredients

1 1/2 pounds Brussels sprouts

3 Tbsp good olive oil

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.

2. Cut off the ends of the Brussels sprouts and pull off outer leaves. (I save the remainder of the brussels sprout to saute or roast).

3. Mix them in a bowl with the olive oil, salt and pepper.

4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside. Sprinkle with more kosher salt (I like these crisp and salty like French fries), and serve immediately.

Brussels Sprout Salad with Avocado and Pumpkin Seeds

Average Time: 20 minutes

Serves: 6

Ingredients

1 1/2 Tbsp lemon juice

1/2 tsp Dijon mustard

3 Tbsp extra-virgin olive oil

Coarse salt and freshly ground black pepper

1 lb brussels sprouts, trimmed, leaves separated

2 tablespoons pumpkin seeds, toasted

1 avocado, sliced

Directions

1. Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.

2. Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.