Brussels sprouts are in the cruciferous family — relatives of broccoli, cauliflower, collard greens, and kale.
Brussel sprout or Brussel sprouts is a common mispelling of this particular vegetable (should be Brussels for both). The name originates from the city of Brussels, Belgium where it has long been popular, and may have originated from. Brussels sprouts are an annual cool season crop, hardy to frosts and light freezes. There are two basic varieties: the dwarf (“Jade Cross”) which matures early and is winter hardy, but more difficult to harvest and the taller (“Long Island Improved”), which is less hardy but easier to harvest.
- High in fiber: helps regulate blood sugar levels, supports digestive health, and helps feed the beneficial gut bacteria tied to positive mood, immunity, and anti-inflammation.
- Provide disease protection: act like natural detoxifiers, meaning they help deactivate potentially damaging chemicals or shuttle them out of the body more quickly.
- Helps with blood sugar regulation: studies have linked an increased intake of cruciferous vegetables to a decreased risk of diabetes. Brussels also contain an antioxidant called alpha-lipoic acid that’s been studied for its potential ability to help improve insulin function.
- Brussels sprouts
- olive oil
- salt and pepper
- balsamic vinegar
- If you are using fresh brussels, trim the ends. Slice all sprouts in half. Arrange on a parchment paper-lined baking sheet. Season with salt and pepper. Drizzle with olive oil.
- Roast brussels sprouts in the oven until you can see browned roasted edges.
- In a small bowl, whisk together honey and balsamic vinegar. Pour over roasted sprouts and toss to coat.
- Serve right away.