Eat your veggies
When Justin and I got married, he said he didn’t like Brussels sprouts, and there was no way I could get him to. He said they smelled bad……and they kind of do! But, Justin now eats Brussels sprouts. We shared some fried ones when we were out to eat one night, and he said they were “tolerable”. (we did not know they were fried until we asked how they had been prepared). Since then, I have been able to roast them and steam them as well as air-fry them and he has started to actually enjoy eating brussel sprouts!
The benefits of the Brussel sprouts are many!
First of all they have a very high “fullness factor”, which means you will eat less of the food that you are eating with them, and be satisfied. They contain vitamin “A” for skin and vision, vitamin “C” for immune health and vitamin “k” for bones and brain health, as well as calcium, magnesium and iron. Brussels sprouts contain phytochemicals that are known to have anti-cancer properties. Their glycemic load is low, which means as far as a carbohydrate goes their effect on blood sugar is low. 1/2 of a cup has only 28 calories, 2.0 grams of PROTEIN, 2.0 grams of FIBER, and 5.5 grams of carbs. So you you are a “net” carb counter, that is only 3.5 net carbs.
Stick with savory
Beware of the sugary sweet sauces and glazes that are now popular in restaurants though! It seems every dish of brussels wherever we go, has bacon and some type of maple glaze….I guess that is to get the non-brussel eaters to try them? You usually do have the option to have those extra calories and sugar removed if you ask, you also have the option of at least taking them out of the syrup and so as not to be tempted to swirl them around to pick up the last of the sauce. It may not be as much fun but I think they taste best with a little salt and pepper!
Garlic Rosemary Roasted Brussel Sprouts recipe
- 1 pound Brussel sprouts
- 1 tbsp mojo de ajo (oil part only), or extra virgin olive oil
- ½ tsp ground black pepper
- 4 garlic cloves, thinly sliced
- 1 tbsp chopped fresh rosemary
- Salt to taste
- Mix 1 tsp of the oil, garlic and rosemary and set aside for 15-30 minutes.
- In a bowl,mix the remaining oil, Brussels sprouts, salt and pepper. Spread the sprouts on a baking sheet in a single layer.
- Preheat the oven to 400 degrees F. Roast the Brussels sprouts for 35 minutes. About 15 minutes into the baking, sprinkle the oil-infused garlic and rosemary over the sprouts and stir slightly to mix. Continue roasting.
- Serve hot or cold. These are so delicious, I pop them into my mouth like candy.
Nutrition Information Calories: 87 Fat: 4 grams Carbohydrates: 12 grams Fiber: 4.7 grams Protein: 4.1 grams Filed recipe
*We don’t always get all the nutrition that we need, even as hard as we may try! Message me if you would like some help with your nutrition or supplementation. Or you can browse the sites to the right where you can find some ways to fill in the nutritional gaps!