When I was younger oh so much younger than today, sorry could not resist, I did some landscaping on Cape Cod. For those of you familiar with the cape, back then it was very much a summer vacation area and one of the functions we would provide was a nice garden full of those fresh vegetable and such for the owners to enjoy during the summer. One thing we always put in was Brussels sprouts, knowing that it was a September harvest and who would be enjoying these long after the residents were gone for the winter and we came back for our promised turning of the soil etc. etc. There were other crops but this is about the sprouts just the sprouts.
- About 3 pound Brussels sprouts
- Olive oil
- Salt and pepper
- Lemon juice 1-2 Tbsp.
- Poppy seeds 1 tsp.
- Lemon zest
Preheat the oven to 450.
Clean up the Brussels sprouts cutting off the ends and removing the outer leafs.
In a shallow baking dish or roasting pan, toss the sprouts, olive oil, salt and pepper until combined. Roast, stirring occasionally, 15 to 18 minutes.
Sprinkle with the poppy seeds and add lemon juice and toss just before serving.
Garnish with lemon zest.
A variation I have done is cutting the sprout in half then following the steps above.
Brussels sprouts – Wholefoods.com
What’s New and Beneficial About Brussels Sprouts
- Brussels sprouts can provide you with some special cholesterol-lowering benefits if you will use a steaming method when cooking them. The fiber-related components in Brussels sprouts do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw Brussels sprouts still have cholesterol-lowering ability — just not as much as steamed Brussels sprouts.
- Brussels sprouts may have unique health benefits in the area of DNA protection. A recent study has shown improved stability of DNA inside of our white blood cells after daily consumption of Brussels sprouts in the amount of 1.25 cups. Interestingly, it’s the ability of certain compounds in Brussels sprouts to block the activity of sulphotransferase enzymes that researchers believe to be responsible for these DNA-protective benefits.
- For total glucosinolate content, Brussels sprouts are now known to top the list of commonly eaten cruciferous vegetables. Their total glucosinolate content has been shown to be greater than the amount found in mustard greens, turnip greens, cabbage, kale, cauliflower, or broccoli. In Germany, Brussels sprouts account for more glucosinolate intake than any other food except broccoli. Glucosinolates are important phytonutrients for our health because they are the chemical starting points for a variety of cancer-protective substances. All cruciferous vegetables contain glucosinolates and have great health benefits for this reason. But it’s recent research that’s made us realize how especially valuable Brussels sprouts are in this regard.
- The cancer protection we get from Brussels sprouts is largely related to four specific glucosinolates found in this cruciferous vegetable: glucoraphanin, glucobrassicin, sinigrin, and gluconasturtiian. Research has shown that Brussels sprouts offer these cancer-preventive components in special combination.
- Brussels sprouts have been used to determine the potential impact of cruciferous vegetables on thyroid function. In a recent study, 5 ounces of Brussels sprouts were consumed on a daily basis for 4 consecutive weeks by a small group of healthy adults and not found to have an unwanted impact on their thyroid function. Although follow-up studies are needed, this study puts at least one large stamp of approval on Brussels sprouts as a food that can provide fantastic health benefits without putting the thyroid gland at risk.
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