{"id":6550,"date":"2022-05-29T20:18:31","date_gmt":"2022-05-29T20:18:31","guid":{"rendered":"https:\/\/vitalityconsultantsllc.com\/?p=6550"},"modified":"2022-07-12T20:41:58","modified_gmt":"2022-07-12T20:41:58","slug":"brussels-sprouts-salad","status":"publish","type":"post","link":"https:\/\/vitalityconsultantsllc.com\/brussels-sprouts-salad\/","title":{"rendered":"Brussels Sprouts Salad"},"content":{"rendered":"
Brussels sprouts were first grown in Belgium and are named after their history of being cultivated there. As part of the cruciferous vegetable family, Brussels sprouts’ cousins include cauliflower, kale, broccoli, cabbage, mustard greens, collard greens and bok choy. The small round-shaped vegetable resembles mini cabbages and are typically cut, cleaned and cooked to make a nutritious side dish or main course.<\/p>\n
Brussels sprouts are nutrient powerhouses, providing a range of vitamins, minerals, antioxidants and some bonus plant protein.<\/p>\n
Here are some reasons to incorporate them into your meals:<\/p>\n
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How to Prepare Brussels Sprouts<\/strong><\/p>\n Look for bright green Brussels sprouts. Be wary of any black spots or yellow leaves. These are signs of decay. Once you bring them home, Brussels sprouts will last a week or two in the refrigerator. Any longer than that, and they may start to smell.<\/p>\n Rinse your sprouts well to remove any dirt. Slice off the bottom and remove any outer, wilted leaves<\/p>\n before cooking.<\/p>\n Toss Brussels sprouts with olive oil and roast them until browned or steam them in a pot with a few inches of water. They’re also delicious saut\u00e9ed. You can add raw, shaved Brussels sprouts to soups and salads.<\/p>\n Don’t boil your Brussels sprouts, because it wipes out many of the veggie’s nutrients and can lead to the mushy, bitter taste many people dislike.<\/p>\n <\/p>\n Try this simple, delicious anti-inflammatory recipe made with Brussels sprouts!<\/p>\nBrussels Sprout Salad<\/h2>\n