Brussel Sprouts

Low in calories, high in complex carbs, no cholesterol and nearly no fat. What are we describing?? Well, brussel sprouts of course. They are also great source of vitamins c and k, as well as good source of vitamin A and folate. Brussel sprouts are great source of fiber, potassium, iron, vitamin B6, manganese, magnesium and thiamin.

Brussel sprouts may also offer some protection from cancer as they contain high amounts of antioxidants and phytochemicals The dark green color of brussel sprouts also help add beta carotene and lutein to the eaters diet.

Brussels sprouts grow slow and are a long bearing crop that requires cool weather. The plants should be in ground by early spring or mid to late summer for fall harvest. Those harvested in hot dry weather will be flimsy and bitter.


Sprouts will form first at the bottom of the plant. They will continue to form as they go toward the top. When tiny heads are firm, green and 1-2 inches in diameter the sprouts are ready to harvest .

Sprouts are eaten best fresh. Store unwashed sprouts in plastic bags in the fridge for only a day or two. If you choose not to eat raw they can be prepared a number of different ways. The recipe we share tonight is one for pan frying.

Pan Roasted Brussel Sprouts with Maple Garlic Butter

2 tablespoon olive oil, divided, plus more for drizzling
1 pound (450g) brussels sprouts, trimmed, halved lengthwise
Kosher salt and freshly ground black pepper
¼ cup pure maple syrup
2-3 garlic cloves, minced
1 tablespoons unsalted butter, at room temperature

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook brussels sprouts, cut side down, in a single layer until deep golden brown, 4–5 minutes. Season brussels sprouts with coarse salt and pepper and toss. Cook until tender, 3–4 minutes more. Set aside in a large bowl.

Remove the skillet from heat; add maple syrup, minced garlic and butter to pan. Once butter has melted, and the mixture is bubbly and fragrant, add brussels sprouts to skillet and toss to coat. Sprinkle with additional coarse salt and transfer the glazed brussels sprouts to a serving platter. Enjoy!

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