Another veggie that keeps showing up in our fridge that I really don’t care for is Brussels sprouts, but they seem to be a crowd pleaser and sell well.
Brussels sprouts are a cultivar of the same species as cabbage, in the same family as collard greens, broccoli, kale, and kohlrabi; they are cruciferous (they belong to the Brassicaceae family; old name Cruciferae).About 80% to 85% of US production is for the frozen food market, with the remainder for fresh consumption. Once harvested, sprouts last three to five weeks under ideal near-freezing conditions before wilting and discolouring, and about half as long at refrigerator temperature. American varieties are generally 2.5–5 cm (0.98–1.97 in) in diameter. (Wiki)
Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B vitamins, such as folic acid and vitamin B6 (USDA nutrient table, right); essential minerals and dietary fiber exist in lesser amounts. Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential anticancer properties. Although boiling reduces the level of sulforaphane, steaming and stir frying do not result in significant loss.Brussels sprouts and other brassicas are also a source of indole-3-carbinol, a chemical being studied for how it affects DNA repair in cells and appears to block the growth of cancer cells in vitro. Consuming Brussels sprouts in excess may not be suitable for heart patients taking anticoagulants since they contain vitamin K, a blood-clotting factor. In one such reported incident, doctors determined that the reason for a heart patient’s worsening condition was eating too many Brussels sprouts which countered the intended effects of blood-thinning therapy.
I should probably start eating these things more…
Pan seared sprouts with roasted apple, fig balsamic, and crème friache
Makes 1 small app serving
- 6 sprouts cut in half
- 1/8 cup of green apples diced fine
- 1 tsp of cinnamon
- 1 tbl honey
- Fig balsamic glaze (bought at any local store)
- Salt/Pepper to taste
- Add oil to a small sautee pan and bring to a light simmer then add sprouts, be careful they will cause the oil to pop at first. Let the sprouts develop a nice caramel color as the render down stir every 2 minutes.
- Deglaze the pan with balsamic fig glaze toss sprouts to get a nice coat
- Add the apples, cinnamon, and honey toss to coat everything
- Place pan into a oven at 350-400 for 7-10 minutes until sprouts are fork tender
- Remove the pan carefully and add the mixture to a small plate or bowl top with crème friache