Some Things You Probably Didn’t Know About Brussels Sprouts

In 1578, Martin Frobisher and his crew celebrated the first Thanksgiving in North America, actually in what is now Newfoundland, Canada. That’s 43 years before the pilgrims landed in Plymouth, Massachusetts.

The English explorers were grateful for their safe arrival in the New World and wanted to give thanks to God. They celebrated with salt beef, biscuits and mushy peas.

Today, Thanksgiving feasts in that part of country still bear some resemblance to that first Thanksgiving meal. Many Newfoundlanders celebrate the occasion with the traditional Jiggs dinner featuring corned beef, cabbage and, peas pudding on the side.

In the rest of Canada, turkey and all the fixings are favoured over the salt or corned beef of a Jiggs dinner. In our province, butter tarts also form part of the tradition for many families. Rich and sweet, they’re simply delicious…..but the calories!

Why not consider adding some healthier options to begin a new tradition this Thanksgiving? Using locally grown and freshly available Brussel sprouts now in season, ready for the holiday.

These cute little miniature cabbage-like vegetables belong to the same family as cabbage, broccoli, collards and cauliflower. They’re high in potassium and a good source of vitamin B6. Just ¾ cup of brussel sprouts provides the daily recommended requirements of vitamin C and K, both important to maintaining good health.

Yet, brussel sprouts also contain alpho-lipoic acid, an anti-oxidant known to lower glucose level and improve insulin sensitivity. It’s been found to decrease the symptoms of peripheral , a common challenge for many diabetics.

Brussel sprouts are simply a good wholesome food cultivated as far back as the days of the Roman Emperors in the land we now know as Italy. They have stood the test of time.

Prepared cold or warm, brussel sprouts can be a tasty and nutritious addition to your Thanksgiving menu. Just remember not to overcook them. Here are two ways to prepare and enjoy brussel sprouts:

Quick, easy and delicious. No stove needed!

1 quart of brussel sprouts

1 bunch of kale

½ tart or green apple

½ cup dried cranberries

½ cup almond slivers

1/3 cup grated monterrey jack cheese

1 onion, chopped

2T apple cider vinegar

½ cup olive oil

1T dijon mustard

2T honey

1 pinch salt

1 pinch black pepper

Directions:

1.  Whisk together onion, oil, honey, salt, pepper.

2. Remove outer leaves, trim an remove any hard stems. Chop the brussel sprouts up finely.

3. Remove ribs from the kale leaves and cut the leaves into fine strips.

4. Chop the green apple into small pieces.

5. Combine the brussel sprouts, kale, apple and dried cranberries in a large bowl.

6. Add the dressing and toss together well.

7. Top with cheese and almond slivers.