It’s officially Brussels sprouts season! I can’t think about sprouts without thinking of my BFF Wendy. She was the only kid I knew who loved Brussels Sprouts. The rest of us wouldn’t go near them. Boy, how taste buds change! (Not Wendy’s, though.) Celebrate the season by making Roasted Brussels Sprouts with Grapes.
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My husband has been on a mission to eat more cruciferous vegetables ever since he starting reading How Not to Die by Michael Greger, MD.
Cruciferous vegetables include cabbage, cauliflower, and Brussels sprouts. They contain tons of nutrients and fiber, help you feel full longer, and reduce that dreaded inflammation. Ease into eating these nutritional powerhouses with recipes like the one below. Brussels sprouts, grapes, and shallots are roasted in the oven, then combined with a touch of balsamic vinegar for a hint of sweetness.
How to Trim Brussels Sprouts
Are you intimidated by prepping Brussels sprouts? It does take a little bit of time, but it’s really very easy. All you need are a sharp knife, a cutting board, and a colander. Most markets sell sprouts individually, but some, especially farmers’ markets, sell fresh ones still on the stalk. If yours are on the stalk, simply cut them off and then proceed:
- Trim a slice off the stem end. (This may not be necessary if you just cut yours off the stalk.)
- Remove any unattractive outer leaves.
- Cut each in half lengthwise (through the stem end).
- Rinse and drain.
Hosting a holiday meal? Roasted Brussels Sprouts with Grapes would be a great vegan and gluten-free dish for your table.