In case you haven’t noticed Brussel Sprouts are like #sohotrightnow. These mini cruciferous veggies have taken over restaurant menus, food blogs, Thanksgiving spreads and kitchens near you as the trendiest green of the season (kale, you’ll always have a place in our hearts). And it’s no wonder as to why, because these are not your mothers boiled, bland mushy brussels (sorry, mom).
No no, nowadays the best way to enjoy these mofos is by roasting until they become caramelized, crispy morsels of Nature’s crack (in the words of Thug Kitchen “roast or GTFO.”) Which is exactly what they will become after you follow my recipe. Plus slightly sweet, slightly salty, slightly spicy and even more addicting. But besides tasting amazeballs, there is another, more important reason these sprouts are popping up errwhere. Because they’re HEALTHY. Yes, this is one form of crack the FDA has not only approved but recommended you mainline straight to your gut for the following reasons:
1. These bad boys contain a powerful compound called Glucobrassicin, a glucosinolate that regulates inflammation harder then Warren G. Chronic inflammation (which happens when you eat a lot of dairy, meat, caffeine and other highly acidic foods) leads to a host of problems within the body including heart attacks, heart disease and cancer. Glucobrassicin not only works against inflammation but can prevent it before it even starts. Regulators, mount up!
2. F is for fiber and brussel sprouts are especially high in it. Fiber aids in digestion and helps to lower your cholesterol, maintain your blood sugar level and ultimately prevent overeating. So bring on the brussels this Thanksgiving, there’s a chance they’ll help curb your cravings for second helpings (but let’s be real, most likely not).
3. The Big “C” (can go eff itself). Because when you eat Brussel Sprouts you’re getting a large dose of Cancer-effing glucosinolates and their detox-activating isothiocyanates which are shown to fight against and even prevent cancer of the bladder, breast, colon, lung, prostate, and ovaries.
4. Hello beautiful! That’s what people will be saying to you after you get your daily serving of sprouts. That’s because this veg is super high in Vitamin K (promotes healthy bones and is essential for proper brain and nerve function), Vitamin C (ensures a healthy immune system and youthful skin) and Vitamin A (boosts immunity, protects eyes against cataracts and macular degeneration and maintains healthy bones and teeth).
5. It’s all in the DNA. Certain compounds in Brussels sprouts block the activity of sulphotransferase enzymes that can be detrimental to the health and stability of DNA within white blood cells.
Need more convincing? Nah, I knew I had you at Nature’s crack. Make this as a side at your Thanksgiving feast, but be sure to make extra because even the high fiber content won’t keep your guests from reaching for seconds (vegan and non-vegan alike).
MLB can attest to the goodness that is Nature’s crack. He helped himself to seconds…on his own…instead of more mac and cheese. Miracles do exist, and I’m thankful for that!
Happy Thanksgiving, betches!
Crispy Roasted Brussel Sprouts with Maple - Soy-Sriracha Glaze
A few lbs (1 large pan full) brussel sprouts, washed
2 tbsp olive olive
sea salt, to taste
3 cloves garlic, minced
fresh cracked pepper to taste
2 tbsp maple syrup
1 tbsp olive oil
4 tsp gluten-free soy sauce (I used Bragg’s Liquid Amino Acids)
1 tsp sriracha sauce (check ingredients to make sure it’s vegan)
1/2 tsp sea salt
a sprinkle of red pepper flakes and cracked black pepper
Pre-heat oven to 425. Cut off the tough ends of the brussel sprouts and halve them. Toss in a foil lined pan and toss with olive oil, sea salt, fresh cracked pepper and minced garlic. Roast for 10 minutes, flip and then roast another 10 or until leaves start to crisp and brown. Remove from oven.
While the sprouts are roasting, whisk together the glaze ingredients. Taste test the glaze and add more sriracha if you like it spicy. Toss the sprouts with the glaze and roast or broil a few additional minutes until the sprouts start to caramelize.
Once they’ve cooled slightly, you can toss with dried cranberries and pecans or serve as is. These have so much flavor you really don’t need much else.