The brussels sprout is a cultivare of the wild cabbage grown for its edible buds. The sprout is Brassica oleracea, in the "gemmiferea" group of the family Bressicacae.
The sprout is rich in Folate, Vitamin C, Fiber and Phosphorus. With 389 mgs of Potasium, it contains more than the banana. Brusseles Sprouts contain sulforaphane, a chemical believed to have anti-cancer properties. Boiling reduces the compounds but steaming, microwaving, baking and stir frying helps maintain those levels.
This is my favorite way of preparing this vegetable. The outside is brown crunchy and full of flavor while the inside is soft and buttery.
Roasted Brussels Sprouts:
1 1/2 to 2 lbs fresh Brussels Sprouts
3 tbl. good Olive Oil
1 tsp Kosher salt
3/4 tsp. black pepper
Preheat oven to 400 degrees.
Remove any yellow from the sprout or cut off any brown ends. Gently rinse the sprouts under fresh cold water and dry thoroughly. Cut each sprout in half and place into a large mixing bowl. Drizzle the olive oil and add kosher salt and pepper. Toss to coat. Place the sprouts on a foil lined 9 x 13 pan ( I like to use the foil for easy clean up). Place into the oven for 35 to 40 minutes. Shake the pan oftent to distribute evenly. You want them to be gently brown on the outside, that caramelization is flavor. You may give them another dusting of kosher salt when you remove them from the oven. Serve immediately.
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