Nutrition Info on Brussel Sprouts

For total glucosinolate content, Brussels sprouts are now known to top the list of commonly eaten cruciferous vegetables. Their total glucosinolate content has been shown to be greater than the amount found in mustard greens, turnip greens, cabbage, kale, cauliflower, or broccoli. In Germany, Brussels sprouts account for more glucosinolate intake than any other food except broccoli. Glucosinolates are important phytonutrients for our health because they are the chemical starting points for a variety of cancer-protective substances. All cruciferous vegetables contain glucosinolates and have great health benefits for this reason. But it's recent research that's made us realize how especially valuable Brussels sprouts are in this regard.
Roasted Brussels Sprouts with Mustard Maple Glaze
These Brussels sprouts are only a tad sweet, since the mustard and lemon juice balance out the maple syrup. In fact, the mustardyness helps this dish cut through the sweetness and richness of the traditional holiday meal. Another thing I love about this dish is that it’s great served at room temperature, so you can cook it a few hours ahead!

Roasted Brussels Sprouts with Mustard Maple Glaze

• 2 pounds Brussels sprouts, trimmed
• 1½ tablespoons lemon juice
• 1 ½ tablespoons Dijon mustard
• 1½ tablespoons coarse-ground mustard
• 1½ tablespoons maple syrup
• 3 tablespoons olive oil
• Salt and pepper to taste

Preheat oven to 400.
In a large bowl, whisk the lemon juice, mustards and maple syrup, and add salt and pepper to taste. Gradually whisk in the olive oil. Add the Brussels sprouts and stir to coat. Remove with a spoon and place on a large baking sheet, reserving extra sauce from the bottom of the bowl. Roast until very dark and just tender, about 40 minutes. Toss with remaining sauce and serve hot or at room temperature.
Serves 6--

JillW - 26 Dec 2010