Key Takeaways
Brussels sprouts are one of my favorite vegetables. They are part of the cruciferous vegetable family. Brussels sprouts contain antioxidants and play a role in preventing inflammation in our body. They are an excellent source of Vitamin C and K.
When my November issue of Cooking Light arrived, I could not wait to try many of the different recipes, but the first one I had to attempt was Braised Brussels Sprouts with Mustard and Thyme. They turned out delicious and there are 3 other varieties of the recipe included in the magazine. Here is a link to the recipe online.
Recipe and images are from Cooking Light’s November 2015 issue.
Frequently Asked Questions
References
View all references
Nourish has strict sourcing policies and prioritizes primary sources, including medical organizations, governmental agencies, academic institutions, and peer-reviewed scientific journals. Learn more about our medical review process and editorial guidelines.
See a Registered Dietitian with Nourish
- Covered by insurance
- Virtual sessions
- Personalized care
.jpg)
.jpg)
.svg)
.svg)
.svg)
.svg)
.svg)
