I admit it, I crave Brussels sprouts.  Whether shaved into salads, sautéed in olive oil or roasted with garlic and herbs, these mini cabbages have become a ubiquitous food on menus world-wide.  When I was growing up, they made sporadic appearances on our dinner table as a side dish to some sort of roasted, baked or grilled meat.  These days for a quick weeknight meal,  I enjoy using steamer bags of Brussels sprouts and tossing these piping hot crucifers with a drizzle of olive oil and a dash of grated parmesan cheese and pepper.

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Brussels sprouts are jammed with goodness from a whole host of phyto (plant) chemicals, such as indoles - which defend our cells against damage and diseases like cancer. Plus, they are jam-packed with potassium, fiber, vitamin A and calcium.  Talk about food as medicine; Brussels sprouts can fend of elevations in blood pressure, cholesterol and blood sugar.  It’s so worth it to eat them on a regular basis.

Today, I am throwing a dose of anti-inflammatory goodness into the mix with turmeric.  This spice has long been touted as a inflammation fixer with healing properties from its base: curcumin, to keep blood vessels healthy and blood flowing smoothly.  A small amount goes a long way - so add a dash to rice, baked tofu or your morning smoothie for a nutrition boost.  Plus, turmeric imparts a great flavor to foods with rich, bold and vibrant notes reminiscent of Indian, Asian and Mediterranean cuisines.

Turmeric Roasted Brussels Sprouts, Black Beans and Garlic

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Serves 4 (1/2 cup each)

Ingredients

2 cups Brussels sprouts, halved

2 large garlic cloves, diced

2 Tablespoons extra-virgin olive oil

1 Tablespoon turmeric, ground

Dash of salt

1 cup canned black beans, rinsed and drained

Directions

Preheat oven to 400 degrees.  Place Brussels sprouts in a baking dish and toss with garlic, olive oil, turmeric and salt.  Cover and cook for 20 minutes.  Stir, remove cover and cook for another 20 minutes.  Test a sprout for tenderness by removing one with a fork and cutting into it.  Remove sprouts from oven when golden brown and semi-soft, but not mushy.  Allow to cool for a few minutes and toss in black beans.

Serve as a side dish to lean meat, chicken or pork or as a main course on a bed of mixed greens topped with a dollop of plain Greek yogurt.

Nutrition Information (per serving): Calories: 144, Total Fat: 7 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 37 mg, Carbohydrates: 16 g, Dietary Fiber: 6 g, Sugars: 1 g, Protein: 6 g

Enjoy eating simply,

-Vicki

 

 

 

 

 

2 thoughts on “Turmeric Roasted Brussels Sprouts, Black Beans and Garlic

  • September 5, 2022 at 12:48 pm
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    Sounds delicious! I’ll be sure to try these this week! Confession: I love brussels sprouts too. Just don’t cook them that often because my kids are quite yet on board. Looking forward to trying these… Love all the nutrient bonuses you’ve thrown in. Thanks Vicki!

    Reply
    • September 5, 2022 at 1:17 pm
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      Thanks, Michelle! Same here - these are hard for my kids to embrace. I still love ‘wm and hope they’ll learn to like them! Let me know if you try them…-)

      Reply

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