Brussels sprouts are named after the veggie’s history of cultivation in Belgium. Brussels sprouts fall into the cruciferous vegetable family and the sprouts’ cousins include cauliflower, kale, broccoli, cabbage, collard greens and bok choy.
Brussels sprouts are not only low in calories but are also low-carb, packing just 8 grams per cup raw, including 3 grams as fiber. And they’re nutrient powerhouses, providing a range of vitamins, minerals, antioxidants and a little bonus plant protein.
How did your mom cook Brussels sprouts back in the day? My mom boiled them to death and we always hated when we saw them on the dinner table — a pound of butter couldn’t even save the dish. Today, Brussels sprouts are cooked in so many delicious ways and have become a family favorite.
Try this delicious anti-inflammatory side dish and make Brussels sprouts part of your daily (or at least weekly) diet.
Honey Mustard-Glazed Brussels Sprouts
- 2 Tbsp olive oil divided
- 1 lb small Brussels sprouts trimmed and halved lengthwise
- Salt and pepper to taste
- 2 Tbsp honey
- 1 ½ Tbsp white wine vinegar
- 1 Tbsp whole-grain mustard
- 1 tsp red pepper flakes or to taste (optional)
- 2 cloves garlic thinly sliced
- 2 Tbsp unsalted pepitas optional
- In a medium skillet, bring ¼ cup water and 1 Tbsp oil to a simmer. Add Brussels sprouts, season with salt and cook, covered, stirring occasionally, about 5 minutes.
- Meanwhile, in a small bowl, whisk together honey, vinegar, mustard, pepper and red pepper flakes.
- Uncover skillet, increase heat to medium-high, and cook until water has evaporated, about 2 minutes. Drizzle remaining oil over Brussels sprouts, add garlic, and cook, tossing occasionally, about 2-3 minutes until Brussels sprouts are golden brown and tender.
- Add honey mixture and cook 1 minute. Toss with pepitas if desired. Serve hot!
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