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Guest Post!: Brussels Sprouts with Pignoli Nuts and Olive Oil

Growing up I was one of those kids who would eat anything – except brussels sprouts and okra- but my tastes have matured (I still avoid okra) and it is funny that my first submission to The Fresh Dish is a brussels sprouts recipe!  I looked them up to get some information on this vegetable, that many people avoid, and found out that they are really good for you!  (not too surprising I suppose- it seems that foods that are good for you are not the first ones we gravitate to)

Did you know?  Brussels Sprouts are a member of the Brassica family so they are a kin to broccoli and cabbage.  They grow in bunches of 20-40 on a stem that grows to over 3 feet high. Their origins are unknown, but they have been traced back to the 16th century, are thought to be native to Belgium, and began showing up near (you guessed it) the city of Brussels. After World War 1 they were grown throughout Europe, and now, in the U.S. they are almost all from CA.

The health benefits for eating brussel sprouts are many.  They are rich in fiber and are known to reduce the risk of getting several cancers- esp. colon cancer.

They are high in Vitamin C, the bodies primary water soluble anti-oxidant that supports the immune system. Eating plenty of brussel sprouts can also help prevent cardiovascular disease.(this is the short list- I didn’t want to turn this into a Health Watch advisory)

When you decide to purchase these wonderful veggies, you should select ones that are bright green and wilted leaf free. They can be stored in a plastic bag in the fridge, unwashed and untrimmed, for 10 days.  Or, if you want to freeze them, blanch first for 3-5 minutes.  They can stay in your freezer for up to one year (why not bring them out in July and serve them with fresh caught bluefish?)

Brussels sprouts are, in my opinion a love em or hate em veggie, this delicious dish has won us over.  A great dish for fall- even in Hawaii!!  It tastes like it required a lot more time to prepare.

Here’s a great way to serve them:

• 1.5-2 Cups Brussels sprouts (about 25 sprouts)
• 1/2 Cup Pignoli (pine) nuts
• 3-4 Tbsp. Extra Virgin Olive Oil
• Salt and pepper to taste
• 1/2 cup water

Now – for anyone who isn’t convinced that brussels sprouts are fabulous- remember this recipe includes pine nuts, and ANY vegetable is delicious with enough pine nuts thrown in!!

Tags: brussel sprouts and pine nuts, brussels sprouts, chopped brussels sprouts, fried brussels sprouts, italian brussels sprouts, pine nuts, sauteed brussels sprouts