Organic Brussels Sprout
Brassica oleracea var. gemmiferaClinical Encyclopedia
Brussels sprouts are small, leafy green buds that belong to the cabbage family. They are rich in vitamins, minerals, and antioxidants, making them a nutritious addition to any diet.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Brussels sprouts can be steamed, roasted, or sautéed. Avoid overcooking to preserve their nutrients.
Smart Selection & Storage
Choose firm, compact sprouts with a vibrant green color and no yellow leaves.
Store in the refrigerator in a perforated bag for optimal freshness.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Compounds that may help detoxify the body and reduce cancer risk.
"Brussels sprouts were cultivated in Belgium in the 16th century and have since become popular worldwide."
Myths vs Realities
Healthy Recipes
Roasted Brussels Sprouts with Balsamic Glaze
These roasted Brussels sprouts are caramelized to perfection and drizzled with a tangy balsamic glaze, making them a delightful side dish.
- 1 lb organic Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp balsamic vinegar
- 1. Preheat the oven to 400°F (200°C).
- 2. Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet.
- 3. Roast for 20-25 minutes until golden brown, then drizzle with balsamic vinegar before serving.
Brussels Sprout Salad with Quinoa and Cranberries
This vibrant salad combines shredded Brussels sprouts with quinoa, dried cranberries, and a zesty lemon dressing for a refreshing meal.
- 2 cups shredded organic Brussels sprouts
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1. In a large bowl, combine shredded Brussels sprouts, cooked quinoa, cranberries, and almonds.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Pour the dressing over the salad and toss to combine before serving.
Brussels Sprout and Sweet Potato Hash
This hearty hash features roasted sweet potatoes and Brussels sprouts, topped with a fried egg for a nutritious breakfast or brunch.
- 1 lb organic Brussels sprouts, halved
- 1 large sweet potato, diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 eggs
- 1. Preheat the oven to 425°F (220°C).
- 2. Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper, then spread on a baking sheet.
- 3. Roast for 25-30 minutes, then serve topped with a fried egg.
Brussels Sprouts Stir-Fry with Tofu
This quick stir-fry features Brussels sprouts and tofu, tossed in a savory soy sauce for a healthy, protein-packed meal.
- 1 lb organic Brussels sprouts, trimmed and halved
- 14 oz firm tofu, cubed
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 garlic clove, minced
- 1 inch ginger, grated
- 1. Heat sesame oil in a large skillet over medium heat, then add tofu and cook until golden.
- 2. Add Brussels sprouts, garlic, and ginger, and stir-fry for 5-7 minutes.
- 3. Drizzle with soy sauce and serve hot.
Brussels Sprout and Apple Slaw
This crunchy slaw combines shredded Brussels sprouts and crisp apples, tossed in a light vinaigrette for a refreshing side dish.
- 2 cups shredded organic Brussels sprouts
- 1 large apple, julienned
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- Salt and pepper to taste
- 1. In a large bowl, mix Brussels sprouts and apple.
- 2. In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper.
- 3. Pour the dressing over the slaw and toss well before serving.
Brussels Sprout and Chickpea Curry
This hearty curry features Brussels sprouts and chickpeas simmered in a fragrant coconut milk sauce, perfect for a cozy dinner.
- 1 lb organic Brussels sprouts, halved
- 1 can chickpeas, drained
- 1 can coconut milk
- 2 tbsp curry powder
- 1 onion, diced
- 2 tbsp olive oil
- 1. Heat olive oil in a pot and sauté onion until translucent.
- 2. Add Brussels sprouts, chickpeas, and curry powder, stirring for 2 minutes.
- 3. Pour in coconut milk and simmer for 15 minutes before serving.
Brussels Sprout and Bacon Skewers
These flavorful skewers feature Brussels sprouts and crispy bacon, grilled to perfection for a delicious appetizer.
- 1 lb organic Brussels sprouts, trimmed
- 8 slices of bacon, cut in half
- Salt and pepper to taste
- 1. Preheat the grill to medium heat.
- 2. Wrap each Brussels sprout with a half slice of bacon and secure with a skewer.
- 3. Grill for 10-15 minutes, turning occasionally, until bacon is crispy.
Brussels Sprout and Lentil Soup
This nourishing soup combines Brussels sprouts and lentils in a savory broth, perfect for a warming meal.
- 1 lb organic Brussels sprouts, halved
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 tbsp olive oil
- 1. Heat olive oil in a large pot and sauté onion and carrots until soft.
- 2. Add Brussels sprouts, lentils, and vegetable broth, bringing to a boil.
- 3. Reduce heat and simmer for 30 minutes until lentils are tender.
Brussels Sprout Pizza with Goat Cheese
This unique pizza features roasted Brussels sprouts and creamy goat cheese on a whole wheat crust for a healthy twist.
- 1 whole wheat pizza crust
- 1 lb organic Brussels sprouts, halved
- 4 oz goat cheese, crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 450°F (230°C).
- 2. Toss Brussels sprouts with olive oil, salt, and pepper, then roast for 15 minutes.
- 3. Spread the roasted Brussels sprouts on the pizza crust, sprinkle with goat cheese, and bake for 10-12 minutes.
Brussels Sprout and Cauliflower Gratin
This creamy gratin combines Brussels sprouts and cauliflower, topped with a crunchy breadcrumb layer for a comforting side dish.
- 1 lb organic Brussels sprouts, halved
- 1 head cauliflower, cut into florets
- 1 cup low-fat milk
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. Blanch Brussels sprouts and cauliflower in boiling water for 5 minutes, then drain.
- 3. In a baking dish, combine vegetables with milk, season with salt and pepper, top with breadcrumbs and Parmesan, and bake for 25 minutes.
Frequently Asked Questions (FAQ)
Are Brussels sprouts healthy?
Yes, they are low in calories and high in vitamins and minerals.
How should I store Brussels sprouts?
Keep them in the refrigerator in a perforated bag for up to a week.
Can I eat Brussels sprouts raw?
Yes, but they are often more palatable when cooked.
What nutrients are in Brussels sprouts?
They are rich in vitamins C, K, and several B vitamins.
How do I prepare Brussels sprouts?
Trim the ends and remove any yellow leaves before cooking.
Do Brussels sprouts cause gas?
They can cause gas in some individuals due to their fiber content.
Are frozen Brussels sprouts as nutritious as fresh?
Yes, they retain most of their nutrients when frozen.
How can I make Brussels sprouts taste better?
Try roasting them with olive oil and seasoning for enhanced flavor.