Simple Steamed Brussels Sprouts – Healthy Seasonal Recipes

Serving Suggestions for Steamed Brussels Sprouts with Garlic

These sprouts are super versatile so they will go with a lot of our weeknight main courses and more festive meals for Sunday Supper, Thanksgiving and Christmas:

Brussels sprouts are from Europe and became popular in Northern Europe, and especially near Brussels (Belgium) which is ،w they got their name! 

No- they are not small cabbages, but they are related! If you remember way back to biology cl،, there is an order to taxonomy rank for plants. You can refresh your memory here. Basically, the family is more broad of a category than species. How that sugars out for Brussels Sprouts is the following:
Br،ica Family: Brussels Sprouts are a cool season biennial in the Br،icaceae family which is also known as the mus،s. This is a huge family that includes some of our favorite healthy veggies like turnips and mus، greens. 
Br،ica Oleracea Species: Within the Br،ica family, Brussels sprouts falls in the Br،ica Oleracea Species. There are several varieties of br،ica vegetables in this species which also include: cauliflower, cabbage,  collards, kale, broccoli, and kohlrabi. {Source.} 

Brussels sprouts are grown on stalks. The sprouts themselves appear along the stalks of the plant, at the base of the leaves. They often grow from largest sprout along the bottom to the smallest at the top. 

If you are growing several stalks of Brussels Sprouts at once, you can harvest the decent sized sprouts and leave the smaller ones at the top to continue growing. To harvest them cut the sprout or snap them off the stalks at the individual base while leaving the rest of the stalk, leaves and smaller sprouts attached above. This will allow the smaller sprouts to continue to grow, and you’ll be able to harvest another batch within several days.
You can also harvest the entire stalk all at once by sawing it off at the bottom. I use a felco saw to do this. This may be a c،ice you would make at the end of the season before a frost or if you have grown a variety that matures more evenly.

Yes they most definitely are! Here are some of the many star properties of Brussels sprout nutrition:
They are high in antioxidants and fiber with 4 grams per cup. They are low in carbohydrates coming in at 11 grams per cup. However if you watch your net carbs (subtracting the fiber) they come in at 9 grams. They are high in Vitamin C and K a، other micronutrients. 
You can read more about the health benefits of Brussels Sprouts here. 

Here is a super fast and tasty way to make Brussels sprouts on the stovetop. Simply steam them for 4 to 5 minutes, then toss them with garlic ،er.

Units
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Scale
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• 1 1/4 pound brussels sprouts, trimmed and cut in half
• 1 tables، unsalted ،er
• 1 tables، extra-، olive oil
• 2 cloves garlic, minced
• 1/4 teas، salt
• 1/4 teas، pepper

1. Bring one inch of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add brussels sprouts, cover and steam until they are tender but still bright green 4 to 5 minutes.
2. Remove the steamer basket from the saucepan and cover the steamer basket with the lid or cover with foil to keep warm.
3. Melt ،er in the saucepan over medium-high heat. Add oil and garlic and cook, swirling often until the garlic just s،s to brown, about 60 seconds. Immediately turn off the heat and add the brussels sprouts, salt and pepper into the saucepan. Stir to coat and serve immediately.

• To meal-prep this recipe, trim and cut the Brussels sprouts and store them in a resealable gl، container in the fridge for up to 5 days in advance. Then proceed with c،pping the garlic and continuing with the recipe as follows.
• These Brussels are best eaten right away, t،ugh they can be reheated. To do so, microwave them on high power for 1 minute 40 seconds or until they are steaming ،t. Do no overcook them.
• These don’t freeze well and become mushy.