Brussels Sprouts are little nutrition powerhouses. One serving provides over 240% of the recommended amount of vitamin K, over 125% of vitamin C, almost 25% of folate and many other nutrients in lesser quantities.
Pub Med has nearly 100 studies published on Brussels Sprouts. Over half focus on the benefits of Brussels Sprouts and cancer, while many other studies document their detox benefits.
Two of the tastiest ways to cook Brussels Sprouts are either roasting or sautéing, both with a tasty, healthy fat.
Three important tips:
- Don’t Over cook
- Use a tasty, healthy fat such as bacon grease, duck fat or ghee from grass fed animals
- Season well with garlic, pepper and/or salt
Sprouts sautéd with bacon: Prepare Brussels Sprouts by slicing the stem end off and removing outer leaves if needed. Slice in halves or quarters depending on size. Set a side. Slice the bacon into 1/2 inch pieces. Then cook on the stove top until browned but not crisp in a large sauté pan. Add Brussels Sprouts, garlic, and pepper, then cook until tender. Add a little water to help steam the sprouts if the grease in the pan begins to dry out. Don’t over cook. You want tender sprouts not mushy sprouts.
Alternately, you can sauté in ghee or duck fat (which adds amazing flavor!) which in that case you would melt the fat on the stove top, then immediately add the sprouts and seasonings.
Bacon Wrapped Brussels Sprouts: Preheat oven to 400*. Place a wire rack in a jelly roll pan to allow the grease to drain and the bacon to crisp up. Prepare the sprouts by trimming the stem end off. Then lightly steam the sprouts in the microwave or stove top steamer for 2 – 4 minutes depending on size. You want to begin cooking them, but you don’t want them cooked. Wrap a slice of bacon around each sprout, place the bacon wrapped sprout on the wire rack which you have put in the jelly roll pan. Secure the ends under the sprouts. You can use a toothpick, but I don’t. Roast in the preheated oven for 20 – 30 minutes or until the bacon is crisp.