Brussels sprouts are surprisingly high in protein for a green vegetable, and just one serving would meet your needs for vitamin C and vitamin K for the day.
Brussels sprouts are a part of the cruciferous vegetable family, which also includes the nutritional powerhouses kale, broccoli, cauliflower, cabbage and collard greens- all of which supply loads of nutrients for a small amount calories. If you are trying to improve your diet, cruciferous vegetables should be at the very top of your grocery list.
Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many adverse health conditions. Many studies have suggested that increasing consumption of plant foods like Brussels sprouts decreases the risk of obesity,diabetes,heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.
Also,researches gave results in many other benefits of consuming Brussels sprouts such as cancer fighting,bone health improvement,management of diabetes,vision maintenance,younger having look.
After learning all the fact about Brussels sprouts,here is one soothing soul- warm salad recipe!
Maple Roasted Brussels Sprout And Quince Salad
This maple roasted Brussels sprout and quince salad recipe with lemony dressing and crumbled goat cheese makes for a wonderfully autumnal side dish.
Ingredients for the salad
- 1 ripe quince, cored, seeded, and cut into 1/4-inch slices
- 1 pound Brussels sprouts
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon plus 1 teaspoon maple syrup, divided
- 1/3 cup crumbled flavorful fresh goat cheese
Ingredients for the dressing
- 1 1/2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1 tablespoon shallot
- 1/2 teaspoon mustard powder
- pinch sea salt
- 2 tablespoons extra virgin olive oil
- Preheat oven to 425 degrees F
- In a small bowl, toss quince slices with 1 tablespoon each olive oil and maple syrup.
- Arrange slices on a rimmed baking sheet and slide into the oven. Roast for 15 – 20 minutes, turning halfway through.
- Pull quince once the edges are lightly browned and the fruit is tender, but not limp. Set aside to cool.
- Meanwhile, prep Brussels sprouts. Set out two small mixing bowls (including the one used to toss quince). Using a sharp paring knife, trim stem and very carefully carve out the core.
- Break off any leaves and set them in one the bowls
- Set sprout upright and cut into very thin slices, about 1/8-inch thick.
- Place sliced sprouts in the second bowl.
- Toss sliced sprouts with your hands and fish out any single leaves and add those to the leaf bowl.
- Toss sliced sprouts with 1/2 tablespoon (1 1/2 teaspoons) olive oil, 1 teaspoon maple syrup, and a pinch of sea salt.
- Toss leaves with remaining olive oil and a pinch of sea salt.
- Roast slices for 15 minutes, flip, scatter reserved leaves, and roast for another 5 – 7 minutes, until leaves are crisp and slices are tender.
- To make dressing, combine lemon juice, maple syrup, shallot, mustard powder, and sea salt in a small bowl.
- Whisk in the olive oil until emulsified.
- Toss quince with warm sprouts and plate.
- Finish with a few crumbles of goat cheese and a pinch of sea salt.
- Serve salads warm, drizzling with dressing just before the first bites since dressing will eventually wilt the crispy leaves.
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