Brussels sprouts. Not the most appetizing thought. But I promise I have a delicious recipe where you can enjoy the beautiful flavours as well as benefit from many wonderful nutritional values. Here are my top three:
One of the best nutritious perks about Brussels Sprouts are the glucosinolates; these are phytonutrients that detoxify the body and therefore is also cancer fighting!
Next, packed full of fibre these little guys also contain a sulforaphane which prevents the buildup of bacteria to our stomach wall lining.
Finally, they have a fair amount of Vitamin K which have anti-inflammatory properties. Inflammation is caused by many many different types of “toxins” in our own bodies caused by poor eating habits, stress on the joints, mental/emotional stress, dehydration, lack of exercise etc. Think of it as internal swelling of muscle and organs; which can then lead to various conditions, diseases and cancer. Anti-inflammatories are one of many things that can help with inflammation. And what better way to naturally get them from your food!
You do not want to overcook these guys or they will lose a lot of their nutritional value (as it is with most foods). Cut them into quarters and let them sit for a few minutes before cooking. This allows a lot of the nutrients to be brought out. When you cook them all the layers will naturally fall apart, making the easier to chew and digest.
I want to thank my mom for this amazing recipe. I will never eat Brussels sprouts the same way again. And it only takes 3 simple ingredients!
Brussels Sprouts with Pancetta and Maple Syrup
- 2 cups Brussels Sprouts
- 100g of Pancetta (or 2-3 pieces of bacon)
- 2 tbsp Maple Syrup
1. Chop pancetta into desired pieces. Cook in a saucepan an set aside. Drain most of the fat out.
2. Toss in Brussels sprouts and cook at medium-high heat for no longer than 5 minutes. Basically you want them somewhat softened.
3. Add proccuitto back in and stir until mixed. Portion and plate, drizzling maple syrup over each serving.