Brussels Sprouts. I had no idea there was an 's' - my whole life I've called them Brussel sprouts. My only actual prior experience with the little green guys is when my mom used to steam them for my dad when I was a kid. The smell would permeate the house and I'd walk around in a constant state of mid-gag. I tried tasting one once and couldn't spit it out far enough across the room.
It wasn't until last year, when I was out to eat with a friend that I gave the little stink-balls another try. To my dismay, she ordered the B.S. which caused my gag reflex to kick in before the waiter ever left the table with our order. Long story short, after losing a round of rock, paper, scissors - it was determined that I would have to eat and swallow one of her Sprouts...WITHOUT GAGGING. And that's how I fell in love with Roasted Brussels sprouts.
Not only are Brussels sprouts absolutely delicious (at least when they're roasted), they're awesome for brain health! Research shows that the nutrients we're getting from foods can affect cognitive processes and emotions AND slow the brain's aging process.
Studies are consistently showing that diet plays a big part in neuronal function and synaptic plasticity of the brain because the belly and the brain have the ability to directly communicate with each other. That means we can improve mental function and protect brain health by consuming high amounts of nutrients.
The Brussels sprout’s powerful antioxidants; vitamin C and vitamin A, in addition to other nutrients help to stop oxidative stress and inflammation that are capable of damaging brain cells. Did I mention they're delicious? Try this Roasted Brussels sprouts recipe if you don't believe me!
Roasted Balsamic Brussels Sprouts
Serves 6
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons good balsamic vinegar
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl and toss with the olive oil, salt and pepper.
Pour B.S. on a sheet pan and roast in the oven for 30 to 35 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Remove from the oven and drizzle with Balsamic Vinegar.
Serve Immediately! I hope you dig these guys like I do!
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