By Isabel Smith, MS, RD, CDN
Brussels sprouts are one of my favorite fall/winter seasonal vegetables, and they’re full of nutrients. Brussels sprouts are a member of the cruciferous vegetable family alongside kale, broccoli, and cauliflower. Cruciferous vegetables are well known as a rich source of fiber, B vitamins and calcium (all but cauliflower). Specifically, brussels sprouts contain B vitamins, B6 and folate, which play an important role in energy metabolism and production of red blood cells. They may also be beneficial in promoting up-regulation of detoxification enzymes released by the liver.
Though brussels sprouts can be an acquired taste, this recipe brings out their sweeter side with the added roasted pear and cranberries. You can serve this dish as part of your next holiday meal, or simply make it for as part of an easy weeknight meal. To mix it up you can add nuts like almonds or walnuts, or swap the pear for an apple.
Trans Fat: 0g