America’s most hated vegetable

RECIPE OF THE WEEK: Brussel Sprouts - 2 Delicious ways

According to a 2008 research study by Heinz (!!), Brussels sprouts are the most-hated vegetable in America. And as late as 2020, they are still the most hated (but in Britain). Ouch! It’s a worldwide phenomenon! But, it is true, most people have strong opinions; some wax poetic, others can’t stand them.

You can probably guess which camp I am in - yes, I love my sprouts!! And, like many devotees, I do tend to believe that those who hate them would likely change their minds if they got to try some that weren’t overcooked.

By the way, the stinky smell of over-cooked Brussels sprouts is due to a sulfur compound, which is what gets them on the lists of cancer fighting veggies. Brussels sprouts are also great sources of vitamin A, vitamin C (better than oranges!), vitamin K, as well as beta carotene, folic acid, iron, magnesium, selenium and fiber.

These nutritional powerhouses are are up there with kale and broccoli for deserving to be part of your daily meals. Because they are so nutrition dense, they are included in your SP Complete powder and the SP Green Food capsules. Who knew?!

With Thanksgiving right around the corner, this is a great time of year to try out some Brussel Sprout recipes. We may have some new converts:)

Kirstin Lindquist
Owner, 21 Days Manager

Simple Roasted Brussels Sprouts
Serves 3-4

• 1 pound Brussels sprouts
• 1-2 TB organic olive Oil
• sea salt
• freshly ground pepper

Preheat oven to 400.
Trim ends of sprouts and cut in half (small ones can be roasted whole).
Toss with olive oil, and sea salt and pepper to taste.
Place on a rimmed baking sheet, and roast, stirring once or twice, until tender and slightly browned. Takes about 25-30 minutes.

Hashed Brussels Sprouts with Lemon
Serves 3-4

• 1 tablespoons freshly squeezed lemon juice
• 1 pound Brussels sprouts
• 1 tablespoon organic extra virgin olive oil plus 1 tablespoon organic butter, or all olive oil
• 2 garlic cloves, peeled and put through a press or minced
• 1 tablespoons black mustard seeds
• grated zest from about half a lemon
• sea salt and freshly ground pepper
• another splash of lemon or white or red wine vinegar
  
  Squeeze the lemon juice into a large bowl. Cut the bottom stem end off the sprouts and discard them. Pull off any raggedy looking leaves, then halve the sprouts lengthwise. Then thinly slice them crosswise. Toss them with the juice and use your hands to separate some of the leaves.
  
  Heat the oil and butter in a skillet large enough to hold all sprouts. When it’s very hot, add the sprouts, garlic and mustard seeds.
  
  Cook, stirring often, until the sprouts are wilted and lightly cooked, but still bright green and crisp, about 5 or 6 minutes. Some leaves might brown slightly.
  
  Add the lemon zest, season with salt and pepper, and taste. You can add a bit more lemon or a splash of vinegar if desired, then eat them as soon as possible.

(Thanks to Dara Merin of The Sage Table for this recipe!)