It's Friday, and I'm going to talk about Brussels sprouts? That most odiferous, often chucked-through-the-air-by-a-toddler, root-type vegetable that everyone seems to hate?
Yep. I sure am. Because Brussels Sprouts are one of my favorite things. I'm one of those weird people that has always liked Brussels sprouts. Especially when crispy from the oven with a smidge of salt and melty garlic butter for dipping.
I even got the hubby to eat these. He is one of those aforementioned vegetable-throwing people. We've been together almost 10 years, and I can count on two fingers the amount of times I've seen him eat Brussels sprouts. One of those fingers was this recipe.
While I've always enjoyed Brussels sprouts, I'm nutty about roasting them. My mom always boiled them, to the point they were almost soft. Mom always served them with garlic butter, so I still gobbled them up. But roasting is my new go-to. It brings out so many flavors, and like I said before, the outside gets a little crispy. The smallest dash of salt after they come out of the oven, and you're in business.
Brown food is betta'.
I did some research on Brussels sprouts. Mainly because so many people don't like them, and I had to find reasons to give people to eat them. They are downright delicious when prepared properly, and they are incredibly good for you. Here's some fun facts I found out while reading about Brussel's sprouts:
1. They help lower cholesterol- Studies have been done showing Brussels sprouts to be even more effective than some cholesterol-reducing drugs. That's right! This led me to wondering why doctors don't hammer on diet more when people come in with problems that stem from what they eat. But that would likely open a huge can of (probably political) big-pharma worms, so why don't we move to the next fact? Hehe.
2. Certain chemical compounds (i.e. glucosinolates) in Brussels sprouts are potent cancer fighters.
3. Brussels sprouts are a cruciferous vegetable, and are closely related to broccoli, kale, and cabbage.
4. They are full of antioxidants, fiber for digestion, and are actually an anti-inflammatory food.
The hubby pointed out that I could make them a lot healthier by not serving them with butter. I chose to point out that butter is not bad for you if it's grass-fed. There are actually health benefits to butter if it's grass-fed. That being said, my butter sauce was not made with grass-fed butter, so yes, I could have done a little bit better. Those who live in a big market probably have more access to reasonably priced grass-fed butter, but it's not so much an option around here.
I am choosing to focus on the fact that I eat Brussels sprouts, and not on my choice of dipping condiment :)
So, an update on my silly back. I went to the doctor on Tuesday to discuss the fact that while I've rested, done physical therapy, stayed away from running, etc., I've never gotten my back to 100%. I had x-rays done in February, so my doctor wants to step it up to an MRI now. Since I have psoriasis, she mentioned the possibility of psoriatic arthritis and that she wants to rule that out. Ummm, yes please, let's rule that out right now! The MRI should rule that out, and we are hoping it just shows inflammation around the SI joint. If that's the case, I'll be referred to a specialist for cortisone shots into the SI joint. While I don't relish the thought of chemicals being injected into my body, a year and a half of this back injury is too much.
If it's psoriatic arthritis, well, I don't know what will happen. I do know I'll have to change my life, since I think one of the primary treatments for psoriatic arthritis is a complete change in diet. As in, no sugar, no red meat, no dairy, gluten free... Don't quote me on that, I haven't done the research yet. I'll cross that bridge when I come to it. But it would be a diet overhaul. That would drastically change the blog, I have a feeling. I'm crossing my fingers we rule that out. My MRI is next week, so we won't know until then.
I'll leave you for the weekend with some reading on why you should be eating Brussels sprouts. Have a great weekend! :)
Plus- an article on the benefits of grass-fed butter
Ingredients (serves 4):
1 lb Brussels sprouts, halved
2 tsp olive oil
salt and pepper
1/2 cup unsalted butter (preferably grass-fed)
2 tsp garlic powder
1. Preheat oven to 425º. Coat a cookie sheet with cooking spray, set aside.
2. Place Brussels sprouts in a large mixing bowl. Add olive oil and toss. Spread Brussels sprouts in a single layer on the cookie sheet. Season with salt and pepper. Bake in preheated oven for 30-40 minutes, or until Brussels sprouts have begun to brown. Remove from heat.
3. Cut stick of butter in half, place in 2 small ramekins (I find 2 people can easily share a ramekin, with leftovers). Place 1 tsp garlic powder on each bowl. Heat in the microwave in 15 second intervals until the butter is melted. Stir to mix in the garlic powder. Serve Brussels sprouts with garlic butter immediately.
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