Brussels sprouts are members of the cabbage family and are cruciferous vegetables. Being part of this family they’re loaded with nutrients like folate, vitamin B, potassium, and carotenoids as well as soluble fiber.

Brussels sprouts are an important source of many phytochemicals, supporting health throughout the body. Using these tasty vegetables in your weekly menu is essential.

Brussels Sprouts Shake

1/4-1/2 cup fresh spinach, chopped
1/4-1/2 cup fresh Brussels sprouts, shredded
1 x apple, chopped
1 x cup hemp or coconut milk, unsweetened

Using a food processor, shred the greens thoroughly. Put in blender and add remaining ingredients. Blend thoroughly.

Lunch: Garlicky Brussels Sprouts

1 x pound Brussels sprouts, ends trimmed
10 x cloves garlic, peeled and quartered
2 x tablespoons coconut oil
1 x tablespoon apple cider vinegar
1 x teaspoon whole-leaf stevia powder
1 1/2 cups water
Sea salt and pepper

Place Brussels sprouts in food processor and pulse 12-15 times, until shredded. In a Large sauté pan, heat oil over medium-high heat. Add garlic and cook 5-7 minutes, until lightly browned. Add shredded Brussels sprouts, stevia, sea salt, and pepper. Cook for about 5 minutes until lightly browned. Add water and cook another 5 minutes, until most of the liquid has evaporated. Stir in vinegar and any additional seasonings to taste. Serves 4-6.

Dinner: Roasted Cauliflower and Brussels Sprouts

1 x medium cauliflower, cut into 1-inch florets
2 x cups Brussels sprouts, ends trimmed, halved
4 x tablespoons olive oil
8 x cloves garlic, minced
1 1/2 teaspoons fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
Sea salt and pepper

Preheat oven to 450F. In a large bowl, combine all ingredients. Mix well. Spread vegetables in single layer on large baking sheet. Roast until vegetables are crisp-tender and beginning to brown at the edges, about 20 minutes. Serves 4-6.