Like the great William Shakespeare once said:
“Although they be but little, they are fierce!”
(that’s not quite it, but close enough).
Brussel Sprouts maybe the cutest of green vegetables, but don’t be fooled, they’re a powerhouse to the human body. They grow on stalks in cooler climates; which is why us Northeast locavores (a person whose diet consists only or principally of locally grown or produced food) tend to find an abundance of these little guys during the holidays. This superfood should be a staple on your dinner plates this holiday season; which is why Happy Belly Strong has chosen the Brussel Sprout as November’s Produce of the Month.
Brussel Sprouts are a part of the cruciferous family & if you’re looking to improve your health, adding them to your diet is a good way to start. One cup of sprouts contains only 38 calories & 3 grams of protein, which is great for a plant! In that one cup of sprouts, you’ll get ALL your daily nutritional needs of vitamin K, vitamin C, vitamin A, vitamin B-6, folate, potassium & manganese! Like most of the other cruciferous veggies, brussel sprouts are a cancer fighting plant vegetable which is why its important to chow down on these babies. The large amount of vitamin K found in sprouts are known to help improve bone density preventing fractures & keep you strong! Sprouts help lower blood glucose levels which make them a perfect nutritional staple for diabetes patients.
Those benefits mentioned above are just a few reasons why brussel sprouts are the bomb! In the spirit of Thanksgiving, I’m sharing with y’all my Shaved Brussel Sprout Fall Harvest Salad to add to your tables this holiday. This salad can brighten up your table & replace the oh-so-pathetic iceberg lettuce caesar salad that most Americans eat (yuck). Try it out and let me know what you think!
Shaved Brussel Sprout Fall Harvest Salad
(Serves 8 people)
- 1.5 pound brussel sprouts, thinly sliced
- 1 butternut squash, peeled and cubed
- 1 cup cooked chickpeas
- 2 medium shallots, chopped
- 3/4 cup almonds, slivered
- 3/4 cup dried cranberries
- 1/2 cup feta cheese
- 1 clove garlic, minced
- For the dressing
- 1 lemon
- 2 tablespoons olive oil
- salt & pepper to taste
- Wash, cut the stems, & thinly slice sprouts; set aside
- Preheat oven to 375 degrees Fahrenheit
- Coat butternut squash & shallots with olive oil, garlic, salt & pepper. Roast in oven for 30-40 minutes
- Once veggies have finished roasting and have cooled, add to sprouts along with all other ingredients
- Squeeze the juice of a whole lemon and drizzle 2 tbsp. olive oil over salad with a pinch of salt and fresh black pepper
- Mix ingredients well so that everything is combined
Enjoy & as always stay Happy Belly Strong!