For today’s #MonsterMonday theme, I thought it would be great to showcase a vegetable that is typically disliked and not so appealing….Brussels sprouts, or as we like to call them to signify today’s theme…Frankensprouts! Like monsters, Brussels sprouts are kind of ugly, scary and typically disliked by many. However, these small, green looking cabbages are actually very nutritious. The perfect time to cook this cruciferous vegetable is during the Fall season (September to February) because that is when it’s at its peak (and most delicious). I noticed that smaller sprouts are sweeter than the larger ones, so keep this in mind when purchasing them. I will admit, I was not a fan of Brussels sprouts at first, but I found that the way it is cooked could drastically change its flavor. Roasting Brussels sprouts brings out the sweet, natural flavor, which I love so much.
#BeHealthy Tip: A 1-cup serving of Brussels sprouts can provide 100% of your daily vitamin C requirement, which has been known to prevent cancer and heart disease and improve your immune system. Brussels sprouts are high in Vitamin K, which help build strong bones. 20% of your daily recommendation of folate is also present in a one-cup serving. Folate is beneficial since it can prevent anemia and help in cell production, which is especially helpful to achieve naturally beautiful skin.
Frankensprouts (Roasted Brussels sprouts)
1 shallot, diced
1 cup baby Bella mushrooms, sliced
1 tsp unsalted butter
1 Tbsp + 2 tsp olive oil
2 Tbsp dry white wine (e.g. sauvignon blanc)
¼ tsp dried rosemary
1 lb Brussels sprouts, cut in half (outer leaves removed)
4 strips uncured, center cut bacon, diced
Salt and pepper, to taste
- Preheat oven to 375° Place Brussels sprouts in a bowl and toss with olive oil. Salt and pepper as desired. Place on baking pan sprayed with cookie spray. Place in oven and bake for 20-25 minutes, turning once, until tender.
- While the Brussels sprouts are baking, in a medium skillet over medium heat, add 1 tsp butter and 1 tsp olive oil to the pan. Let warm for 1 minute then add mushrooms slices in one layer. Let stand 30 seconds in pan. Once slightly browned, stir, and add white wine and rosemary. Stir to dissolve wine. Cook for additional 2 minutes until mushrooms are golden brown. Remove from pan on separate dish.
- Cook bacon pieces in same skillet as mushrooms over medium heat until desired crispiness. Remove from pan and place on plate covered with a paper towel to soak up excess fat.
- In a clean frying pan, add1 tsp olive oil and place over medium heat. Add diced shallots and sauté for 5 minutes, until fragrant. Remove from heat.
- Toss cooked Brussels sprouts, bacon, mushrooms, and shallots in a bowl. Add salt and pepper if needed.
Be Healthy, Be Gorgeous