If you are trying to eat more low carb veggies for better blood sugars, brussels sprouts are a great choice. But they likely aren’t one of the most popular vegetables.
I used to hate brussels sprouts. I don’t think I ever had them as a kid and then my only exposure as an adult was while working in hospital food service, where steamed brussels sprouts would be on the menu. I don’t even remember if I ever tried them. They just did not smell good.
But now that I have discovered the taste of sauteed and roasted brussels sprouts I love them!
If you think you hate them also maybe give the cooking ideas below a try. I have also linked to a couple recipes at the end of this article.
So here are my 5 reasons to give brussels sprouts another chance.
- They taste great when you roast or saute them because it brings out the sweetness instead of tasting sour or bitter. Cooking tips and recipe links are below.
- Last week I mentioned in my article on diabetes and fatty liver that cruciferous vegetables such as brussels sprouts are good sources of choline, which is good for the liver.
- Trying to lose weight? Brussels sprouts are also low in calories, only 72 per cup!
- Fiber – 1 cup has over 5 grams of fiber, which is great for blood sugars, digestion, and so many other health conditions.
- Bonus – as a cruciferous vegetable, brussels sprouts can also help fight cancer!
Note: if you are on a blood thinner and are told to limit vitamin K foods, then know that brussels sprouts are high in vitamin K also.
3 easy steps to prep before cooking:
- Slice off the stem
- Remove any outer leaves that are discolored instead of bright green and healthy looking
How to make roasted brussels sprouts:
- Preheat oven to 400 degrees.
- Cut in half and place cut side down on a sheet pan. Line with parchment paper if you want to avoid them sticking to your pan.
- Drizzle with olive oil and salt and pepper to your taste preference.
- Roast in oven 15-25 minutes, depending on how tender you like them.
How to saute’ brussels sprouts:
- Cut brussels sprouts into smaller pieces so they come apart.
- Saute’ in cast iron skillet with a little olive oil.
- Add cooked bacon pieces if desired.
Flavor additions you can experiment with include lemon juice, parmesan, balsamic vinegar & honey or maple syrup for a sweet-n-sour taste.
Here’s a recipe that adds walnuts and dried cranberries for flavor.
Or try this recipe for skillet sautéed brussels sprouts.