Brussels Sprouts Basics
In Season: Brussels sprouts are at the peak of their season from September to February.
What to Look For: Choose small, bright-green sprouts that are compact and blemish-free. Avoid those that are wilted or have loose, yellowing leaves.
How to Store: Store unwashed brussel sprouts in an airtight container in the refrigerator. Use within three or four days.
From prevention of certain kinds of cancer, to detoxing your body, to production of collagen (for great skin elsaticity) and prevention of some kinds of arthritis, the benefits are endless.
Include a cup of steamed, boiled or roasted Brussels Sprouts in your diet twice every week, and you’ll notice changes in your general wellbeing within less than a month.
Roasted Brussels Sprouts with Pancetta – Simple and delicious, even your kids will love it!
1lb of brussels sprouts, trimmed and halved
2 oz pancetta, visible fat discarded and minced (or package minced pancetta works)
1 garlic clove, minced
1/2 tablespoon olive oil
Preheat oven to 450, toss together brussels sprouts, pancetta, garlic, and oil. Season with sea salt and pepper. Place in baking pan (7×11) and spred in 1 layer. Roast in upper third of oven, stirring halfway through roasting (until sprouts are borwn on edges and tender), about 20-25 minutes.