Organic Brussel Sprouts were actually named after their prominence in Belgium. They are cousins to cauliflower, broccoli, cabbage, bok choy, collard greens, and kale – all cruciferous vegetables said to help decrease belly fat.

High in Folic Acid and iron, they are perfect to support a healthy pregnancy. These miniature cabbages are also excellent sources of vitamins C, A, and K. One cup offers you 4 grams of protein, 4 grams of fibre, and 270 mg of ALA, so an excellent source of Omega 3 at a cost of merely 56 calories. Rich in kaempferol, an antioxidant, studied for its ability to reduce cancer cell growth and chronic inflammation, makes it also valuable in reducing cardiovascular disease. Alpha-lipoic acid, also found in this vegetable, has been studied for its effects on insulin levels.

Heart healthy Brussel sprouts help regulate blood sugar, support digestive health, and vision, and help feed the beneficial gut bacteria. They are important for mood, inflammation, and immunity. Their sulphur content helps reduce ulcer risk by limiting H. Pylori overgrowth. One of these sulphur compounds, glucosinolates, has been researched for its anti-cancer properties. Brussel sprouts have been shown to reduce the risk of many types of cancers, including breast, skin, and prostate.

Generally, in season during the fall and winter months, roasted, grilled, steamed, or stir fried in extra virgin olive oil with sea salt and garlic, they make a delicious addition to any meal. Avoid boiling or overcooking as this may release the sulphuric “rotten egg” smell. Try sautéing Brussel sprouts in butter. Add 1/2 of a fresh lime squeezed onto the cooked sprouts followed by salt & pepper and enjoy!

Roasted Balsamic and Honey Brussel Sprouts & Sweet Potato

• 1 lb organic Brussel sprouts, trimmed
• 2-3 organic sweet potatoes, cut into chunks
• 5-6 tbsp organic extra virgin olive oil
• sea salt & pepper to taste

Combine: (to taste)

• 2 tbsp of your favourite organic balsamic vinegar
• 3-4 tbsp organic honey

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper
2. Combine sweet potatoes, Brussel sprouts, olive oil, salt & pepper; coat evenly
3. Spread vegetables onto the baking sheet
4. Roast in the preheated oven until browned, about 30-45 minutes
5. Remove from oven and drizzle with honey & balsamic vinegar mixture

                   ENJOY!