Did you know that the cold weather months are peak season for Brussels sprouts?
Brussels sprouts are a cruciferous vegetable. So, when you hear the recommendation to eat cruciferous veggies, these make the cut! Cruciferous vegetables are cool-weather vegetables, making fall and winter the perfect time to incorporate them into your meals. Why eat Brussels sprouts? They deliver many nutrients and health benefits!
Fight cancer with antioxidants and phytochemicals
The sulforaphane in cruciferous vegetables is what gives them their cancer-fighting abilities. These compounds inhibit the harmful enzyme called histone deacetylase that is known to be involved in the progression of certain cancer cells. Brussels sprouts are also high in glucosinolates, a compound that helps to fight against oxidative stress and helps the body to detoxify itself.
Supports bone building with vitamin K
Brussels sprouts are known to contain high levels of vitamin K, a vitamin responsible for helping to keep the skeletal structure healthy. It helps to prevent conditions related to the loss of bone mineral density, such as osteoporosis or bone fractures.
Boosts the immune system with vitamin C
Vitamin C is a protective antioxidant in the body, helping to reduce inflammation, fight cell damage, and support the immune system. The antioxidants from vitamin C keep the immune system strong in the fight against bacteria, viruses, toxins, and other foreign invaders that can cause disease and illness.
Reduce the risk for cardiovascular disease through its anti-inflammatory components
High levels of inflammation are directly correlated with an increased risk for heart disease, stroke, diabetes, and neurodegenerative disorders. Its anti-inflammatory components primarily come from the vitamin K, vitamin C, and antioxidants. These nutrients help to keep arteries clear from harmful plaque buildup, lower cholesterol levels, fight against high blood pressure, increase blood flow, and maintain strong blood vessels.
Contains glucosinolates to support gut health
The glucosinolates found in Brussels sprouts help to protect the lining of the digestive tract and stomach. They also contain fiber which is, of course, important for supporting digestive health as well!
One of our favorite ways to make Brussels sprouts is by roasting them! We often roast them with other cruciferous vegetables, but we like them roasted with potatoes the most. 🙂 Enjoy the recipe below!
12 ounces baby Yukon Gold potatoes, quartered (we switched it up and used a mix of sweet potatoes, Japanese sweet potatoes, and purple sweet potatoes!)
3 tablespoons extra-virgin olive oil or avocado oil
1 teaspoon salt
1 teaspoon chili powder
¾ teaspoon garlic powder
½ teaspoon ground pepper
¼ cup chopped fresh flat-leaf parsley
Preheat oven to 450°F.
Toss Brussels sprouts, potatoes, oil, salt, chili powder, garlic powder and pepper together on a large rimmed baking sheet; spread in a single layer.
Roast until the vegetables are tender and evenly browned, 20 to 25 minutes, stirring halfway through.
Stir in parsley before serving.
Enjoy these roasted veggies as a side for lunch or dinner or serve at breakfast topped with eggs!