Like most kids, I used to hate Brussels Sprouts. Who doesn’t have an image of soggy Brussels sprouts on the dinner table, and got stuck with it? My cousin is a chef and has always told me that all veggies were good, provided they were well-cooked and seasoned. True story. Let’s see if we can eliminate the prejudices you might have against Brussels Sprouts with this very easy and healthy recipe, ready in about 10 minutes and at a very low cost.
- Brussels Sprouts, 450 grams
- Carrots, 3
- Granny Smith Apple, 1
- Quinoa, 150 grams (uncooked)
- Walnuts, a handful
- Almonds, a handful (Cashews would also work)
- Red onion (optional), 1
- Cranberries or raisins (optional), a handful
- Dijon mustard, 1 tablespoon
- Cider vinegar, 1 tablespoon
- Olive oil, 2 tablespoons
- Maple syrup or honey, 2 teaspoon
- Garlic, one clove
- Salt and pepper
Grate the Brussels Sprouts, the carrots and the apple- watch out for your fingers, it has cost me a finger nail.
In a food processor, blend the walnuts and the almonds. You can simply use a mortar and pestle, it works perfectly fine too.
Chop the onion thinly.
Put everything together in a salad bowl.
To prepare the vinaigrette, put all the ingredients together in a small bowl and stir until smooth. Add to the salad and toss.
There you go, all set. Enjoy!
The health benefits of the Brussels Sprouts
Brussels sprouts are low in calories but high in many nutrients. They are high in antioxidants which may reduce cancer growth, decrease inflammation, promote heart health and help lower levels of inflammation. They’re high in fibre, which helps support digestive health and reduce the risk of heart disease and diabetes; and they help keep your blood sugar levels stable. Last but not least, Brussels sprouts are high in vitamin C, an antioxidant that’s important for immune health, iron absorption, collagen production and the growth and repair of tissues.