Brussels sprouts are part of the cabbage, or cruciferous family of vegetables. Fresh Brussels sprouts actually look a lot like miniature cabbage. Broccoli, cauliflower, kale, and bok choy are also vegetables in the cabbage family and all are good sources of vitamin C, vitamin A, vegetable protein, fiber, potassium and folate. Studies have shown that cruciferous vegetables such as Brussels sprouts can help reduce your risk for certain types of cancer.
Brussels sprouts can be purchased in your local produce market and are available year-round but especially between September and February. They will keep uncooked in the refrigerator for several days if kept in an airtight bag. They cook up quickly and are a good addition to most meals. Here is my favorite recipe for fresh Brussels sprouts. I hope you will also enjoy it.
Ingredients
- 6 cups of fresh Brussels sprouts (about one pound)
- 1 can of condensed Cream of Mushroom soup
- ½ cup milk
- ¼ tsp salt (Check out our recommended salt and pepper grinder sets!)
- ½ tsp dry dill
- ¼ tsp basil
Cut the ends off the Brussels sprouts and discard any discolored or yellowed leave. Wash well. You can cut the larger sprouts in half.
Boil the Brussels sprouts in water for 15 minutes until they are tender. Drain and put in a casserole dish.
In a small bowl, mix together with a hand mixer the cream of mushroom soup, milk and seasonings. Pour this mixture over the Brussels sprouts and cover the dish with a lid or aluminum foil.
Bake at 350 degrees for 20 minutes. Serves 6.
Take some with you the next day in your meal prep container and meal prep bag!
Tips
1) Be careful not to overcook the vegetables. They should be tender, but not mushy.
2) Soy milk can be substituted for regular homogenized milk if you prefer.
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