Why Brussels sprouts are better roasted than boiled

Brussels sprouts are considered one of the healthiest foods on our plates. They contain a lot of vitamin C, which strengthens the immune system, and a lot of collagen, which keeps the skin elastic and reduces wrinkles. Brussels sprouts also contain a lot of beta-carotene, vitamin K, calcium, phosphorus, potassium, folate ...

The good side of Brussels sprouts is also that they are available all winter and are a refreshing combination of bitterness and mild flavor.

Numerous studies have confirmed that Brussels sprouts contain a lot of sulforaphane, which has been proven to destroy cancer cells, especially stomach cancer. In addition, sulforaphane is important for protecting the skin from sun exposure.

Many people make the mistake of boiling Brussels sprouts. Doing this causes a large part of the vitamins to be lost. It is much better if you cut the Brussels sprouts in half, place them in a baking pan, drizzle with olive oil, add a little garlic or red onion and shiitake mushrooms. Some also add ham or bacon. If you also add a little parmesan and lemon juice, you get an excellent and healthy meal. Roast for about half an hour.

However, if you still prefer boiled Brussels sprouts, do not cook them for more than 5 minutes.


Information on this website is for educational purposes only and is not medical advice.