The American Celebrity Chef Todd English once said: “Brussels sprouts are misunderstood, probably because most people don’t know how to cook them properly”.
Well, I won’t say that I have mastered the art of cooking them, but I might have found a way to enjoy them, a lot. If some of you only remember Brussels sprouts – school canteen style (boiled & watery, eww) – and are quite reluctant to include these mini cabbages into your diet, maybe this recipe will give them another chance to win your love back!
Learn or refresh your memory on a few facts about Brussels sprouts, and try the below recipe at home.

Out of the cabbage family (Brassicaceae or also known as Cruciferae) I found that the Brussels sprouts are indeed often forgotten or left aside compared to other cruciferous vegetables such as broccoli, cauliflower and kale, while they do contain a tremendous amount of health benefits.

Brussels sprouts health benefits in a nutshell… 

They are a great source of:
– Vitamin K (bone health, coagulation*)
*warning on the consumption of vitamin K if under blood-thinning medication
– Vitamin C (helping in iron absorption, tissue repair,  immune function)
– Dietary fiber (gut health, digestive health, blood sugar level regulation)
– Omega-3 fatty acids (contain alpha-linolenic acid, helping in decreasing inflammation)
– Also a source of Folate, manganese, choline, copper, potassium, phosphorus, Vitamin B6

Brussels sprouts, are known to help your body to stay clear from oxidative stress, they are antioxidant so they help in reducing the risk of developing chronic diseases and cancer, and they help in neutralising the free radicals that can cause inflammation.
They help you detox by breaking down the toxins and remove them out of your body.

Print Recipe
"Brussels sprouts, strawberry, mint & feta salad"
A salad to be eaten warm, with roasted Brussels sprouts, chickpeas, quinoa, spinach, fresh mint, feta and strawberries.
Course Main Dish
Cuisine Salads
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Salads
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Rinse the quinoa, and cook it. My preferred method is to cook it in a big water volume and drain it (vs. simmer and let the water absorb). With my method, it will take you about 5 min for the "rings" to come out from the quinoa : then you know it is cooked. Drain and set aside. You can cool it down by placing under cold running water.
  2. Oil a pan with the avocado oil, and once hot (medium-high heat), place the halved Brussels sprouts, flat side down for 2 minutes, then flip for another 2 minutes. Both side should start to turn a bit brown from the roasting. All salt and pepper, set aside.
  3. You can use the same pan to roast quickly the chickpeas with a bit of salt and pepper. For this recipe, I used canned chickpeas (easier!), just rinse and drain them well. Set aside. (You are done with the cooking!)
  4. In a salad bowl, mix the spinach and the mint leaves. Add the warm Brussels sprouts.Toss with one spoon of olive oil.
  5. Transfer the salad bowl content to a plate. Add the crumbled feta cheese in the center, and the strawberries on top. Add the chickpeas on one side.
  6. Drizzle with the remaining olive oil, the balsamic vinegar, and some more salt and pepper if desired.
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A little cooking tip… 

The rather unpleasant smell that can emanate from cooking various types of cruciferous, including Brussels sprouts can be overcome if you make sure to choose your vegetables as fresh as possible and if you cook them slightly (instead of over cooking).
But if the smell really bothers you, maybe it will be compensated with knowing that this sulfur-like odour is due to an active ingredients contained in the sprout that is really good for you!
One more thing, if you’d prefer your Brussels sprouts a little “sweeter”, buy the smallest ones you find.

For more details and health benefits information, check:

https://www.healthline.com/nutrition/benefits-of-brussels-sprouts

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