We’ve all been there. Everyone’s enjoying Christmas; looking forward to the roast potatoes, the turkey, the pigs in blankets and then it happens. Out come the sprouts [Ew.]. Smelly, green and looking way too nutritious [and that they very much are!]. Well it turns out roasted Brussels sprouts aren’t just for Christmas. In fact, they’re in season from September to mid-February, so now is the perfect time to incorporate them into your new year’s resolution [#healthy2019].
Those of you who followed my #10DaysOfLITmas stories on Instagram will know cruciferous vegetables are friendly to any diet out there [and roasted Brussels sprouts are among the best of them!]. Here is a summary of the health benefits of sprouts:
- High in fibre - keeping your bowels regular and reducing your risk of heart disease and diabetes
- Full of vitamins and minerals - including vitamins C [good for immunity and tissue repair] and K [helps blood clotting and bone health]
- Filled with antioxidants - thought to inhibit cancer risk, reduce inflammation and keep blood sugar stable
- Rich in omega-3 - the good fats which help reduced inflammation, insulin resistance [the cause of type 2 diabetes] and cognitive decline [which eventually leads to diseases like dementia]
So now you know why you should eat your sprouts, here is a gorgeous roasted Brussels sprouts recipe:
- 500g brussel sprouts
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Heat oven to 200C. Trim and clean brussel sprouts and toss in a roasting dish with olive oil, balsamic vinegar and black pepper. Roast for 20-25 minutes. Remove from oven, top with sea salt and serve immediately.
Have you ever made roasted brussels sprouts? Happy sprouting everyone!