Also known as Brassica oleracea, brussel sprouts is a leafy vegetable that has similarities with cabbage. This vegetable is very nutritious because it contains dietary fiber that is very helpful in preventing constipation. Other vitamins and nutrients that are present in the vegetable are vitamin A, vitamin C, vitamin E, iron, magnesium, sodium, potassium and phosphorus. Because of the nutritional contents of the sprouts, many people like to use this as key ingredient in their favorite dishes. To help you learn how to cook brussel sprouts, below are some of the most delicious and easiest recipes that you can follow.
Roasted Brussel Sprouts
This recipe can be prepared in less than an hour. The ingredients in the dish include one and a half pound brussel sprouts, three tablespoons olive oil, a teaspoon of kosher salt as well as ½ teaspoon ground black pepper. Make sure that you trim and remove the yellow leaves of the vegetable before cooking it. Place kosher salt, pepper and olive oil in a small bowl and mix. Transfer the mixture in a resealable plastic bag. Add the vegetable and shake. Make sure that the vegetable was coated by the mixture. Transfer the vegetable in a baking pan. Place the baking pan inside an oven that was preheated to 400 degrees Fahrenheit. Bake for 45 minutes. Serve immediately.
Golden-Crusted Brussel Sprouts
This hearty dish contains 24 small brussel sprouts, a tablespoon of virgin olive oil, a cup of olive oil for rubbing, ½ teaspoon salt, ½ teaspoon pepper and ¼ cup grated cheese. Remove the ends of the vegetables and wash in running water. Slice the vegetables into two and rub the sprouts with olive oil. Pour a tablespoon of olive oil in a skillet over medium heat. Put the vegetables in the skillet and sprinkle with salt and pepper. Cover the skillet and cook for three to five minutes. Remove the cover and add the grated cheese. Cook for another three minutes or until the cheese melts. Serve immediately.
Brussel Sprouts with Carrots
The ingredients in this healthy but scrumptious dish are a pound of brussel sprouts, two cups water, a tablespoon of butter, ½ tablespoon of sugar and five carrots. Heat a stew pan over medium fire. Heat the butter. Add the vegetables, sugar and carrots. Pour the water and cover the pan. Cook for 20 minutes to 30 minutes. Serve with a cup of rice or garlic bread. The dish serves two to three persons.
