Brussels sprouts are far from that vegetable you hated as a kid (and any kind of brussels sprouts recipe, in general). They are loaded with vitamin C and vitamin K. One cup of Brussels sprouts provides 75 milligrams of vitamin C which is almost all of the Recommended Dietary Allowance (RDA). Brussels sprouts also contain vitamin A, potassium, and folate. They are considered a dark green, leafy vegetable.
Brussels sprouts are in season from September to mid-February. You can most definitely find them at your favorite farmers’ market and grocery store. You may find them loose or even on the stalk. Look for sprouts that have tight heads and are about 1 inch in diameter.
You’re Going to LOVE This Brussels Sprouts Recipe… Trust Us:
Wash the sprouts right before use. Remove any damaged or loose leaves and trim the stem ends. Brussels sprouts can be sauteed, grilled, roasted, steamed or baked and more. They are a very versatile vegetable! See one of my favorite Brussels sprouts recipes below or try this perfect fall salad.
Crispy Brussels Sprouts Recipe with Spiced Yogurt:
- 3 tbsp olive oil
- 1 small shallot, chopped
- 1/2 lb Brussels sprouts, quartered
- 1 head of garlic, roasted
- 1/2 cup nonfat Greek yogurt
- 1/2 tsp lemon zest
- 1/4 cup dried cranberries
Cut off the top of the head of garlic. Rub with olive oil and cover with aluminum foil. Bake at 400 degrees Fahrenheit for 30-35 minutes. Let cool.
Whisk together 3 cloves of roasted garlic with nonfat Greek yogurt and lemon zest. Set aside. Heat 3 tbsp olive oil in a nonstick skillet. When olive oil is hot, pan-fry quartered Brussels sprouts and shallots until crispy about 3-4 minutes. Place crispy Brussels sprouts and shallots on a paper towel to drain any excess oil. Serve with a drizzle of yogurt and dried cranberries.
Prep Time: 5 minutes | Cook Time: 45 minutes | Number of Servings: 4