Brussels Sprouts

I clearly remember as a child holding my nose while I struggled through my serving of Brussels Sprouts. Boiled and served I used to cover them with vinegar and salt just to make them bearable.

I have come a long way in my appreciation of this mighty veggie.  And I have been successful in finding preparation and flavour matchings that truly make these little gems a pleasure to eat.

Health Benefits of Brussels Sprouts

I have persevered because their health benefits are many.  Brussels Sprouts belong to the cruciferous family, and along with fellow members such as broccoli, kale, cabbage and spinach, this group of vegetables contain glucosinolates, indole-3-carbinol and isothiocyanates, nutrients that have been shown to among other things, decrease cancer risks.

A snapshot of the Brussels Sprouts’ nutrient profile looks like this:

  • One cup contains almost 3 grams of protein
  • One cup contains approximately 4 grams of fiber
  • One cup contains almost 2.5 times of the daily recommended intake of vitamin K and 1.5 times that of vitamin C

I particularly like this salad.  The flavour of the dressing holds up very well against the hearty flavour of the brussels sprouts.  And it is a raw preparation which preserves the important nutrients that the sprouts contain.  Over cooking brussels sprouts can deplete them of their nutrients.

So give this salad a try and let me know your thoughts.  I am curious to know if it can convert the sprout haters!


Brussels Sprouts Salad

6 Cups of Shredded Brussels Sprouts


4 TBSP Extra Virgin Olive Oil

1 TBSP Lemon Juice

1 TBSP Apple Cider Vinegar

1 TBSP Grainy Dijon Mustard

2 tsp Maple Syrup

½ tsp each salt & pepper


  • Place shredded sprouts in to your serving bowl.
  • Place all of the salad dressing ingredients in to a small bowl and mix together well.
  • 1/2 hour before serving spread dressing over sprouts and toss well




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