Have you heard how good it is for us to eat greens in the morning?
Chef AJ recommends that we start our day with green vegetables before having the rest of our breakfast, not only because they’re so nutritious. This habit is also associated with weight loss, and greens for breakfast can also help curb cravings for sweets later in the day, too.
I make a point of having green vegetables before (rather than simply with) breakfast most days, and beginning the day with all of those nutrients and fabulous fiber really does make a difference.
My number one favorite is Brussels sprouts. We’ve been having them almost every single morning for several months in a row now (sometimes with other vegetables too), and for some reason my husband and I never get tired of them.
Brussels sprouts, as you probably know, are part of the cruciferous family, and related to broccoli, cauliflower, and kale. They contain antioxidants that help to lower glucose levels, improve glucose sensitivity, plus reduce the risk of certain types of cancer. Just a single cup meets the National Institutes of Health’s recommended daily requirement for vitamins C and K.
Once steamed, we absolutely love Brussels sprouts all by themselves, but also over mashed potatoes or sweet potatoes, inside of veggie wraps, and over pizzas.
I was so excited to discover that I love Brussels sprouts steamed this way – because I thought I only liked them roasted! But the truth is that steaming is way faster, and makes them tender, mild, and simply delicious.
SIMPLY STEAMED BRUSSELS SPROUTS WITH SMOKED SALT
1 pound Brussels sprouts
sprinkle of smoked salt
dash of ground red pepper flakes
To prepare the Brussels sprouts, trim the ends and rinse them briefly in cool water. Slice each sprout in halves or quarters, to make them fairly uniform in size.
Add Brussels sprouts to a steaming basket, and carefully place over an inch or two of simmering water. (I use a large nonstick Scanpan skillet, along with a Scanpan steamer insert that fits over the top, but an OXO silcone steamer works great too in a 3- or 4-quart saucepan.)
Cover the pan and steam Brussels sprouts until they turn bright green and are just fork tender. (This usually seems to take around 7 minutes.) Do not overcook.
Remove from heat.
Season to taste with a sprinkle of smoked salt and ground red pepper flakes, and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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