Brussels sprouts are a vegetable that most children dread, perhaps until this day and age where they are a popular trend and go-to restaurant item.
Brussels are a cool-weather vegetable, typically harvested in the fall, but are considered to be in their peak from September to mid-February.
They are a good source of dietary fiber, high in Vitamin C and a good source of folate. When choosing Brussels, look for firm, compact, and bright green heads. They are best stored in the refrigerator and in a plastic bag, up to a week.
Gearing up for the fall or choosing Brussels to enjoy during your Labor day, here’s a great recipe for the grill!
Recipe: Grilled Brussels
Adapted from Lena Abraham (Delish)
Ingredients:
- 1 lb. organic Brussels sprouts, halved
- 3 tbsp. avocado or almond oil
- 1/4 c. balsamic vinegar
- 1 tbsp. honey
- 1 tbsp. Grainy mustard
- 2 tsp. crushed red pepper flakes (optional)
- Kosher salt
Directions:
- Heat grill to high.
- In a large bowl, combine Brussels sprouts, oil, vinegar, honey, mustard and red pepper flakes and season with salt.
- Place sprouts on skewers. Grill, turning frequently, until sprouts are tender and cooked through, about 10 minutes.
*Photo courtesy of Chelsea Lupkin
At Rejoov Wellness we truly believe this statement – Your nutrition DOES affect all areas of your life and well being – from your energy, to your sleep, weight, health, and every day performance. This is why we offer a variety of nutritional counseling services, depending on your needs.
Leave a Reply