photo credit: Wikimedia Commons\Nevit Dilmen
Brussels sprouts look like little cabbages, but they grow along a stalk. Like outer space vegetables.
In this photo, i am holding in my hand a stalk of Brussels sprouts. The leaves have been removed to protect the … er… people who might get smacked aroud if i hit them with leaves!
Brussels sprouts are native to Europe, though not necessarily to Brussels, Belgium. They’re a part of the Brassica family, which includes cabbage, broccoli, kale, collards, and kohlrabi. These vegetables are very high in all sorts of vitamins and minerals, and all that nutritional goodness is best absorbed by the body when they’re cooked.
Recipe: Roasted Brussles Sprouts
Heat the oven to 400 degrees.
Remove your Brussles sprouts from the stalk, if neccessary. Rinse them, and trim off the very ends.
Toss the Brussels sprouts with a little olive oil and sea salt.
Place the Bruseels sprouts on a baking pan and put them in the oven for 20 minutes or until tender.
Toss with lemon juice, honey-mustard vinaigrette, or whatever dressing makes you happy.