Brussels sprouts are a healthy and delicious winter vegetable. We will show you the best way to cook Brussels sprouts and what vitamins they contain.
We recommend that you buy vegetables such as Brussels sprouts that are seasonal and organic.
Before you start cooking Brussels sprouts, you should remove any dirt from them.
Cooking and roasting Brussels sprouts: basic recipe
If you want to cook the Brussels sprouts, put them in a saucepan of boiling salted water. The winter vegetables are cooked quickly and only need about 12 to 16 minutes.
The little florets don’t take long to fry, either. Depending on whether you left it whole, halved, or quartered, it will take 5 to 7 minutes with the lid on to cook.
Store Brussels sprouts properly
Brussels sprouts are a true winter vegetable, ideally harvested after the first frost. It is best to buy it freshly harvested from regional cultivation so that transport and storage times are as short as possible. Brussels sprouts don’t keep for long.
You should also consider this if you want to store purchased Brussels sprouts. It will keep in the fridge for about four days. You shouldn’t keep it next to apples or tomatoes, though. These secrete a substance that accelerates ripening.
That’s why Brussels sprouts are so healthy
Brussels sprouts are healthy because the small winter vegetable is a real vitamin and nutrient bomb:
It is high in fiber and contains more plant-based protein than many other types of cabbage.
Brussels sprouts contain more vitamin C than almost any other vegetable. It offers good protection against flu-like infections in the cold season. However, the vitamin C content is reduced by cooking. Therefore, you should cook it as gently as possible.
There is also a lot of potassium in Brussels sprouts. This can prevent high blood pressure.
It also contains iron.
In addition, regular consumption protects white blood cells from cell damage.
There is sulforaphane in Brussels sprouts. The antioxidant is said to prevent tumors and have an anti-inflammatory effect, for example in arthritis.
