Brussels sprout is a member of the cabbage family. These green buds contain tons of vitamins K and C. They are also a good source of vitamin A and B6, protein, iron, folate, fibre, potassium, manganese and other nutrients. The vitamin content of Brussels sprouts strengthens bones, reduces the risk of cancer as well as several types of cardiovascular disease, heart attack and diabetes. It helps to lower blood pressure and cholesterol, provides support for the body’s detox system, and benefits digestive system.
Before washing Brussels sprouts, stems and any yellow or discolored leaves should be removed. They taste the best roasted or sautéed with some olive oil. They can also be eaten raw.
Brussels sprouts with cranberry and hazelnuts
You need:
500g Brussels sprouts
3-4 garlic cloves, finely chopped
1 handful dried cranberry
1 handful hazelnuts
2-3 tablespoons olive oil
salt and pepper to taste
Method:
1. Remove any yellow or brown leaves from the Brussels sprouts and rinse them under lukewarm water. Cut them into halves or into 3 - 4 slices.
2. In a frying pan heat the oil. When hot, add the garlic and Brussels sprouts. Sauté for 3-4 minutes. Add the cranberry and hazelnuts. Stir from time to time, making sure the sprouts retain their shape. Add salt and pepper to taste, stir and serve.
500g Brussels sprouts
3-4 garlic cloves, finely chopped
1 handful dried cranberry
1 handful hazelnuts
2-3 tablespoons olive oil
salt and pepper to taste
Method:
1. Remove any yellow or brown leaves from the Brussels sprouts and rinse them under lukewarm water. Cut them into halves or into 3 - 4 slices.
2. In a frying pan heat the oil. When hot, add the garlic and Brussels sprouts. Sauté for 3-4 minutes. Add the cranberry and hazelnuts. Stir from time to time, making sure the sprouts retain their shape. Add salt and pepper to taste, stir and serve.