If you’ve made it this far without abandoning your New Year’s resolution to eat healthier, pat yourself on the back. Nearly a third of people give up by January 15th, and almost half fall off the wagon by the end of the month. How can you avoid becoming another statistic? The Brussels sprouts in this week’s bag certainly offer a great place to start.
Just a half-cup serving of these mini-cabbages packs a serious nutritional punch, delivering a whopping 137% of the Recommended Daily Intake for Vitamin K, and 81% for Vitamin C. They’re also a great source of fiber, folate, Omega-3 fatty acids, and the antioxidant kaempferol, which has been shown to reduce cancer growth and promote heart health.
Yes, this superfood tops nearly every “most hated vegetables” list on the Internet, but that’s likely because over-cooking releases bitter sulfuric compounds—a fate you can avoid by following the recipes below. And if you’ve ever struggled with a soggy, slimy mass of thawed Brussels sprouts, our frozen ones will blow your mind. Right after being harvested by Dagele Brothers Produce in New York’s Orange County, each of these sprouts was flash-frozen individually. As a result, the produce isn’t trapped in a big block of texture- and flavor-killing ice.
For further motivation, consider this mantra from that other polarizing Belgian import, Jean-Claude Van Damme: “God gave me a great body, and it’s my duty to take care of my physical temple.”