Ecosalon Recipes: Rebranding the Brussels Sprout


The much-maligned Brussels sprout has an undeservedly bad reputation as the vegetable kids love to hate, but I’d like to argue in favor of this tasty and nutritious veggie. As an excellent source of vitamins K and C, this mini cousin-of-a-cabbage deserves another chance.

A small serving of Brussels sprouts provides more than the recommended daily value of the above-mentioned vitamins, as well as significant doses of folate, vitamin A, manganese, fiber and potassium. This humble veggie even contains a powerful phytonutrient that helps clear potentially cancerous substances out of your body.

Now are you willing to give Brussels sprouts another chance?

The easiest way to prepare Brussels sprouts is to cut them in half and give “Ëœem a quick steam (no need to overcook them to a mushy mess!). I personally love them slathered in dairy-free Veganaise. But for those with more refined tastes, try an onion and almond sautee, or golden crusted sprouts sprinkled with Gouda cheese. As you may have already guessed, Brussels sprouts did originate in Belgium (or at least somewhere in northern Europe) and are classified as brassicas, along with close relatives broccoli, cabbage and kale. All brassicas do well in cold weather and are common winter vegetables, and they all have anti-cancer properties as well.

Despite all their health benefits, Brussels sprouts are the 2nd most hated vegetable in all of England. I’d like to rally for some new and positive marketing for the Brussels sprout, because I find them quite delicious. If you’re already a fan or willing to give them a fair shake, check back Friday for an original recipe from Vanessa Barrington, our chef writer.

Image: x-eyed blonde