Spring has definitely come knocking on our doors, and brought with it an abundance of things, including small and bitter Brussels sprout buds which can be found throughout the year, but fit perfectly with this season.
This remarkable vegetable found its place on the top of the pyramid of healthiest foods, and rightfully so. It’s rich in vitamins, minerals and fibers, and lacks calories. When it comes to vitamins, vitamin C comes first, followed by B-group vitamins, particularly folic acid and vitamin A. As for minerals, there’s magnesium, calcium and potassium.
The Brussels sprout is known to have excellent antioxidant characteristics, just like other members of the cabbage family. Conducted scientific research has shown that Brussels sprouts can prevent some serious diseases, and can also lower your ”bad” cholesterol levels. This is possible thanks to indole-3-carbinol and sulforaphane. Did you know that Brussels sprouts make a perfect ingredient that can easily become a part of your diet? You see, 100 g of Brussels sprouts contains only 43 kcal which equals the calorie level of a single apple.
Follow the instructions on the packaging to prepare pasta. Wait until the water boils and then add Brussels sprouts. Cook for about 4 minutes for al dente. Heat the oven at 200 ºC. In the meantime, dice cheese and ham, and chop parsley. Mix all the ingredients well, and add salt and pepper. Place the mixture evenly in a baking dish, and cover with cream. Bake for 15 minutes at 200 ºC.
Make sure you don’t overcook Brussels sprouts because you’ll end up with a bitter taste, and poor nutrient value.
Preparation time: 30 minutes
Difficulty level: easy