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How to Cook and Make Brussels Sprouts Taste Good
Brussels Sprouts are one of the most nutritious vegetables there is, yet many people do not like them, or rather think they do not like them. Over time they've gotten a bad reputation for tasting terrible, at least to kids, as seen on some television shows such as the Cosby Show. This is a misconception, as the way they are cut, cooked and seasoned determines their taste, texture and enjoyment (most of the bad tasting Brussels Sprouts are due to overcooking them, so that they become a gray-green color).
Eating cruciferous vegetables (multiple vegetables that have leaves that grow in four opposing points, looking like a cross, such as Brussels Sprouts, Broccoli, Cauliflower and more) can be a part of preventing heart disease due to their anti-inflammatory properties. They have very important macro-nutrients (foods that we need in large supply which are carbohydrates, fats and protein) such as Omega-3 fatty acids in the form of ALA, as well as multiple micro-nutrients (vitamins and minerals that are smaller in structure and that are often part of macro-nutrient foods) such as vitamin A, B vitamins (commonly named as thiamine/B1, niacin/B3, and folate/B9), and vitamin E.
Vegetables are one of the most essential parts of the diet of mammals, not only because of their nutritiousness but also because of their ability to cleanse and scrape our organs and bodies of toxins and waste buildup. This is why it is recommended to break a fast with vegetables so that whatever toxins or waste has become loose over the fast may be pushed all the way out upon completion.
- Brussels Sprouts that look good, with bright green leaves and no black fringes or spots
- Vegetable steamer (metal item with holes in it)
- Medium sized sauce pan/pot (big enough so that the most of the steamer is exposed to inside of pot, but not too big so the steamer falls into pot)
- Mediterranean Sea Salt
- Paring knife
- Water (filtered ideally)
1.) Cut Brussels Sprouts in half long ways.
2.) Rinse them under cold water all around.
3.) Place the Sprouts on the vegetable steamer with the insides facing down
4.) Pour a couple inches of water, give or take depending on size of pot, and put on medium-high heat on the stove
5.) When water is boiling, place vegetable steamer with Brussels Sprouts on top of pot, then cover with a pot top to contain steam and moisture
6.) Steam anywhere from about 6-9 minutes, but I have found that about 8 minutes is best, so that they are not too soft or too hard. The Sprouts should not be turned gray-green from steam but only a little darker green on the leaves
7.) When finished to preference, either turn the Sprouts over immediately with fork, or let stand a minute or two and turn over by hand, being careful of the hot temperature
8.) Season with Mediterranean Sea Salt to taste, I have found a minimal amount suffices
9.) Use a fork and eat whole Sprout when cooled enough
(Citation credit to due Dr. Zied and the Huffington Post's article, link is below)