• Angela Mouly

Brussel Sprouts

Brussel Sprouts are so healthy. They do taste slightly bitter, so this recipe with a dressing and bacon, makes them taste amazing. Brussels sprouts can be boiled or steamed. Cooked brussel spouts can be eaten with just butter, salt and pepper. Brussels sprouts are cruciferous vegetables like broccoli, cauliflower, and cabbage. Brussel Sprouts contain important nutrients that do three things in our bodies to aid in cancer prevention. Nutrients in brussels sprouts 1.) help our bodies detoxify, 2.) they provide needed antioxidants, and 3.) are anti-inflammatory. Brussel Sprouts are an excellent source of vitamin K and vitamin C and vitamin A and are full of many other nutrients. Surprisingly Brussel sprouts contain almost as much Vitamin C as an orange. Brussel Sprouts contain Alpha Lipoic Acid, which helps to balance glucose levels in the blood and increase insulin sensitivity. Brussels sprouts are a good source of soluble fiber.

Sweet and Savory Brussel Sprouts

4 cups of brussels sprouts

5 slices of bacon cooked and


2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 tablespoon olive oil

1 tablespoon apple cider vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup sweetened dried cranberries

Cook the Brussel sprouts in salted boiling water until tender, about 7- 8 minutes, drain. Cook the bacon until crisp, chop when cooked. Cut the larger brussel sprouts in halve lengthwise when cooled enough to handle. In a bowl whisk together the maple syrup, mustard, olive oil, vinegar, salt and pepper. Toss together the brussels sprouts, dressing, bacon and cranberries.

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