October Superfood of the Month: Brussels Sprouts
Hi loves! This is my first Superfood of the Month post! Like I stated in my previous Superfood post, I will be doing an in-season superfood, talk about the nutrition of the spotlighted ingredient and a recipe or two (that I either made up, learned from my family or tested and modified from other recipes)
This month's superfood is brussels sprouts! Brussels sprouts are a part of the cabbage family and are in season from August to March.
Some of the key nutritional benefits of brussels sprouts are:
High in vitamin A and vitamin C
Considered a cruciferous vegetable, rich in sulfrophane compound. It is a detoxifier that helps the body clear itself of potential carcinogens (that's the stuff that causes cancer)
High in fiber that aids in colon health
Roasted Brussels Sprouts with Habanero Honey Glaze
Brussels Sprouts Ingredients:
5 c Brussels Sprouts
Kosher Salt, to taste
Pepper, to taste
1 seeded habanero pepper, diced
1/2 c local honey
1 tsp orange zest
1/2 shallot, diced
Preheat oven at 425. In bowl, toss brussels in olive oil, salt and pepper to coat them evenly.(Keep the bowl! You’ll need it later!) Place brussels sporuts on baking sheet and roast in oven for 20 minutes.
In small saucepan, on medium-low heat, pour honey, and add habanero, shallots and orange zest. Let the flavors merry and start to bubble. Use the saucepan and make circular motions (no spoon!), to ensure the honey doesn’t burn.
In same bowl, pour habanero-honey glaze over roasted brussels sprouts!
And wa-lah! Deliciously simple dish in less than an 30 minutes.
This recipe is easily scalable, perfect for either personal dinner, healthy snack or dinner party. Your people will definitely be impressed and it’s so simple!!