Eat. Run. Do Yoga.

Hello!

Hope you had a super awesome weekend. For me, it was great to be home after traveling last weekend.

A big shout out to Meatless Mama! Thank you for the Blog Award! That was just such a nice surprise and really made my day. 

Brussels sprouts are one of those vegetables that for a long time I had never tried and just assumed that I didn’t like them.

Do you ever do that?

Then, a few years ago I was talked into giving  them a try and I discovered that I ♥ Brussels sprouts!

Brussels sprouts are among the same family that includes cabbage, collard greens, broccoli, kale, and kohlrabi. they grow on big stems like this:

Image via Wikipedia

But usually when we see them in the grocery store they are no longer attached to the stem.

They look like little cabbages. Or maybe they look a little like brains!

Here’s why you want to eat Brussels Sprouts. They:

• Protect against cancer (colorectal, prostate, lung, bladder, breast, ovarian), rheumatoid arthritis, and birth defects
• Facilitate detoxification of your cells
• Are an excellent source of vitamin C (take THAT swine flu!)
• Are high in vitamin A (good for glowing skin!)
• Are high in fiber
• Contain indole-3-carbinol, which provides cardiovascular benefits

When purchasing Brussels sprouts, look for smaller sprouts that don’t have any yellowing or discolored leaves on them. They should be compact, and bright green in color.

Here’s my favorite way to prepare Brussels Sprouts. Brussels sprouts have a slightly bitter taste to them and when combined with the sweetness of yams or sweet potatoes, they are divine.

Roasted Brussels Sprouts and Sweet Potatoes

Ingredients

• Bunch of Brussels Sprounts (about 30-40 sprouts)
• 1 large yam or sweet potato
• 1-2 T olive oil (NOT extra virgin!)
• salt
• pepper

Directions

1. Preheat oven to 400F.
2. Prepare the Brussels Sprouts by cutting off the woody stem at the base and discarding any discolored outer leaves. Wash by immersing in a bowl of water.
3. Cut a criss-cross shape into the bottom of each sprout.
4. Cut the sweet potato into 1 inch cubes (I always keep the peel on the potato but unpeeled works too).
5. Place the Brussels sprouts and sweet potato cubes in a dutch oven, and mix with the olive oil. Add sSalt and pepper to taste.
6. Bake at 400F for about 20 minutes. Stir the pot and then place back into the oven for about another 20 minutes. It’s done when the sprouts and potatoes are tender – the sprouts may be a little crispy on the outside.

Enjoy!

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