Brussels sprouts are a member of the same family as kale, cauliflower and mustard greens. They are a cruciferous vegetable and closely resemble a mini cabbage. Along with their yummy taste, these little guys provide a ton of health benefits.
Each 1/2 cup serving of cooked Brussels sprouts provides 28 calories, 2 grams of protein, and 2 grams of fiber. Their high fiber content helps to support regularity, gastrointestinal health and has also been associated with improved heart health and blood sugar control. Brussels sprouts are also high in vitamin K – which aids in blood clotting (talk to your dietitian if you are on a blood thinner). The vitamin C is an antioxidant that can help boost immune function and tissue repair.
Brussels sprouts are also very versatile – enjoy them roasted, boiled, sautéed or baked.
- 3 tbsp olive oil
- 1/4 tsp crushed red pepper
- 1 pound trimmed and halved Brussels sprouts
- 1/4 cup pomegranate juice
- 3 tbsp white balsamic vinegar
- 1/4 cup crumbled goat cheese
- 3 tbsp chopped pecans toasted
Heat olive oil and crushed red pepper in a large skillet over medium-high. Add trimmed and halved Brussels sprouts, cut sides down. Cook until browned, about 7 minutes.
Add pomegranate juice and white balsamic vinegar. Cook, tossing often, until sauce thickens, about 5 to 6 minutes.
Top with crumbled goat cheese and chopped toasted pecans.
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