Who Knew Brussels Sprouts Were So Good for You? 5 Reasons to Eat Your Greens
Oh, Brussels sprouts. They definitely have a distinctive taste and texture and aren’t everybody’s cup of tea… but the veggies have so many health benefits that you may want to start incorporating them into your diet more (if you haven’t already). In case you didn’t know, the sprouts belong to the cruciferous vegetable family and are “relatives” of other nutrient-rich foods like kale, broccoli, cauliflower, and collard greens.
Kale and seaweed may be the superfoods of the moment, but Brussels sprouts are a powerhouse you shouldn’t overlook. In fact, one serving of the vegetable provides you with a whopping 20 essential vitamins and minerals. Intrigued? So are we. Which is why we’ve rounded up the top health benefits of Brussels sprouts (plus, we’re including one of our favorite recipes featuring the vegetable for good measure). Scroll through and hop on the Brussels sprouts bandwagon.
They contain cancer-fighting agents.
They promote bone health.
Consuming only 3/4 cup of Brussels sprouts provides you with your daily recommended amount of vitamin K. This vitamin helps prevent bone fractures and also keeps calcium in your bones.
They're high in fiber.
They can lower cholesterol.
They give you healthy skin.
This superfood contains copper, which is essential for the creation of both collagen and elastin. These proteins are critical in firming and smoothing your skin. Cook up the recipe below to get a gorgeous glow.
Honey Balsamic and Lemon Brussels Sprout Chicken
Half Baked Harvest's delicious recipe pairs Brussels sprouts with balsamic chicken and goat cheese polenta and can be whipped up in 30 minutes flat. The veggie is served shredded and cooked alongside the chicken in a balsamic glaze; it's later topped with lemon juice and basil. Note: If you don't eat meat, simply double the Brussels sprouts and serve them as your main.
Be sure to check out the recipe for our favorite frittata with Brussels sprouts, and share your go-to meal featuring the vegetable in the comments.