Although likely first grown in ancient Rome, the modern vegetable was developed in Belgium as early as the 1200s, thus its name. These leafy buds that resemble miniature cabbages house powerful cancer-fighting phytonutrients and folate to help prevent birth defects. An excellent source of vitamin C (4 sprouts give daily 100%), other vitamins A, E and K promote healthy skin, eyes, bones and possibly help with Alzheimer's disease. Brussels sprouts are saturated fat- and cholesterol-free; low in fat, calories, sodium and a good source of dietary fiber.
From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.
|Roasted Brussels Sprouts||45 min prep|
|Brussels Sprouts & Mushroom Risotto||60 min prep|
|Brussels Sprouts with Honey-Mustard Sauce||30 min prep|
|Veggie Kabobs with Brussels Sprouts||25 min prep|
Brussels sprouts have a delicate, fresh flavor — unless overcooked, which then releases a compound that produces a sulfur-like smell and taste. Select firm, compact green heads of similar size for even cooking. Remove damaged or discolored outer leaves, wrap unwashed sprouts in air-tight plastic and store in refrigerator crisper up to 5 days. Before cooking, wash sprouts and trim base of stalk to below the leaves. Cut a shallow “x” in the base to allow heat to cook the stem as quickly as the leaves. To preserve nutrients, steam, roast, stir-fry or microwave.