I HATE Brussel Sprouts!

3/16/18
Weight Loss Nation I HATE Brussels Sprouts! 3/16/18
00:00:00 00:00:00

Hey Weight Loss Nation!

On our last episode, I told you all about Brussels Sprout.

Are Brussels Sprout from Brussels Belgium?

I’m not telling you! Go listen to Ep. 11 and find out.

Today I’m going to tell you how to make a nice, easy recipe with Brussels Sprout.

There are a few ways to cook Brussels sprout.

Ireland’s Former Food Minister – Trevor Sargent, listed online his preferred method of cooking of brussels sprouts.

This is important for me……since I am not good at cooking! I can use anybody and everybody’s help with cooking!

Placing the sprouts in a single layer in a saucepan, covering them in just enough water to cover the stalks and boiling with salt and butter until the water is absorbed

TIP: Overcooking Brussels Sprout, releases “sulfur” compounds in the vegetables that give it a distinctive smell commonly found to be unpleasant.  You got that right buddy!

If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a delicate nutty flavor.

You can also “roast” brussels sprouts.  That’s how I tried this recipe and I’m going to share with you…….right now!

 

Roasted Brussels Sprouts with Toasted Pecans and Avocado

Makes 8 servings

  • 1/2 cup pecan pieces
  • 2 and 1/2 pounds brussels sprouts
  • 1/4 cup olive oil
  • 1 avocado, diced
  • 2-4 tablespoons dried Rosemary
  • Freshly ground pepper
  • 2 tablespoons balsamic vinegar

 Directions

  1. Preheat oven to 400 degrees. Spread the pecan pieces out on a baking dish and bake for 5 minutes until toasted.
  2. Boil water in a large saucepan and blanch the brussels sprouts for about 3 minutes. Drain and pat dry with a paper towel. Let cool and chop brussels sprouts in halves or thirds.
  3. Toss the brussels sprouts in a large bowl with the olive oil. Transfer to two baking sheets and bake for twenty minutes, turning halfway through.
  4. Toss the brussels sprouts back into the large bowl and mix with pecans, avocado and Rosemary. Season with freshly ground pepper and drizzle with balsamic vinegar.

This Recipe is adapted from Food and Wine Magazine November 2011 Issue.

Each ONE Cup serving will be about 100 calories.

Enjoy that recipe and let me know what you thought of it!

Send me an email to Support@TheWeightLossNation.com

 

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Have a happy, peaceful & healthy week!

By | 2018-07-18T12:37:59-07:00 March 16th, 2018|Food, Nutrition, Podcast|0 Comments

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