Brussels sprouts are the BESSSSSST!
Not your initial reaction when reading the title of this post? I can’t say I blame you. This diminutive cabbage is the object of childhood nightmares, up there with the Boogey Man and the Quadratic Equation. To be honest, I didn’t try my first brussels until a few years ago. I remember being told that they “taste like boogers…literally.” How this person knew what boogers tasted like, I’ll never know. But that cemented in my mind that I would NEVER eat brussels sprouts.
So what changed my mind? This salad, of course! I think Dijon can make anything tasty, and here it really complements the warm, slightly crispy Brussels sprouts. The sweetness from the grapes, the bite of the onion, and the full flavor that comes from roasting nuts come together to make one of the best salads I’ve ever had. Sometimes you hear “salad” and fall asleep standing up because they can be so boring, but I’m telling you, give this one a try. You won’t regret it. And if your inner child balks at the idea of eating a Brussels sprout, you’re in for a pleasant surprise.
Brussels sprouts are members of the Brassica family, which includes other nutritional powerhouses like kale, broccoli, and cabbage. The Brassica family is known for having some smelly members, which is due to the release of a sulfur compound in the cooking process. Over-cooking your Brussels sprouts will bring out this strong taste and smell, so be careful! Steaming and stir frying are sure-fire ways to retain the most nutrients and not overcook your sprouts, although I haven’t experienced any adverse smells when I’ve roasted them.
Brussels sprouts and other Brassica members have been heralded for their health benefits. Of course, like most things green, they are high in vitamins and minerals, specifically vitamins C, B6, and K, folate, thiamin, potassium, and copper. Also like all things green, they are low in calories and high in fiber. Cruciferous vegetables are thought to have cancer-fighting properties due to the high levels of phytochemicals, specificially isothiocyanates, which act as detoxifiers. As with most diet-related claims, more research and more powerful studies are needed; however we do know that a mostly plant-based diet rich in varied fruits and vegetables is associated with lower cancer risks. So go ahead, add this Brussels sprout salad into your meal rotation. It’s just another example of how delicious healthy eating can be.
Ingredients (serves 4)
- 20 brussels sprouts, trimmed and cut in half
- 1 Tablespoon olive oil
- 3 cups spinach or arugula
- 3/4 cup seedless red grapes, cut in half
- ½ cup red onion, thinly sliced
- ¼ cup parmesan cheese, shredded
- 1/3 cup chopped walnuts, toasted
- 1 clove garlic, diced
- 2 teaspoons honey
- 1 Tablespoon Dijon
- 2 Tablespoons red wine vinegar
- 2 Tablespoons olive oil
- Salt and pepper to taste
Preheat oven to 450. Remove any discolored leaves and trim the Brussels sprouts by cutting off the hard base, and then cut in half. Some leaves may fall off, that’s ok. You can still roast the loose leaves, but keep an eye on them as they will crisp up faster. Toss the halves with the olive oil and roast, turning halfway through, for 15-18 minutes or until browned. I like some burnt pieces, but roast them until you reach your desired level of doneness.
While the Brussels sprouts are roasting, prepare your other salad ingredients. I like to toast walnuts in a skillet on med-low, but be careful here as they can burn quickly (it’s happened to me on more than one occasion). When the Brussels sprouts and walnuts are finished, set them aside to cool. Once cool, combine all salad ingredients.
Whisk the dressing ingredients in a small bowl and toss with the salad.
- 240 calories
- 7 g protein
- 19 g carbohydrate
- 4 g fiber
- 17 g fat (9 g monounsaturated, 5 g polyunsaturated)
- 118 mg sodium