Maybe one of our favorite plant-based Monday posts yet. This Monday, we bring you Brussel sprouts – just in time for the perfect Thanksgiving side dish. You’ll love how versatile these beauties are and how they can be incorporated into an endless amount of recipes.
Brussel sprouts are a cruciferous vegetable, best enjoyed during the fall and winter months. They’re in the same family as cabbage, which may explain why they look like mini-cabbages. Brussels are also loaded with nutrition. They contain potassium, vitamin K, vitamin C, folate, and manganese. They’re also an excellent source of fiber. So your body and gut will definitely be thanking you every time you enjoy these babies. You can eat them for breakfast with an egg or enjoy as a side to your favorite meal. If you happen to buy the long Brussel sprout stalks at the market, you’ll notice they may have leaves at the head of the stalk. Those are edible (and delicious) and you can prepare them just like you would kale or collards!
We love to Brussel sprouts in recipes like:
What are your favorite Brussel sprout recipes? Do you eat them on their own or include them in a recipe? Let us know below!