Yes, I’m jumping the gun on this whole autumn business by a few days, but it feels like autumn in the midwest right now, and as long as I’m wearing cardigans, I’m cooking like it’s fall, too. Our ‘Autumn Eats’ series round here is meant to be a continuation of our Summer Seasonables series—healthy(ish) recipes that use fresh, seasonal produce (or are otherwise particular to the season) and don’t take a ton of time and effort. Expect lots of soups and squash, of course, but we promise to try and bring you the unexpected every now and then, too. Today we’ll kick off Autumn Eats with a recipe for roasted maple cashew Brussels sprouts.
Though Brussels sprouts are readily available all year round in America, peak season is September to February. One cup of plain, cooked Brussels sprouts has about 60 calories, no fat, 4 grams protein and only 12 grams carbohydrates. Brussels sprouts are also one of the healthiest vegetables you can eat—good sources of Vitamins A and C (one cup provides about 160% of your recommended daily dose of C), potassium, folate, iron, fiber and phytonutrients. Because Brussels sprouts are a Brassica or cruciferous vegetable, like broccoli, they contain anti-cancerous sulforaphane and indole-3-carbinol, which can block proliferation of cancer cells.
These tiny members of the cabbage family are the butt of many anti-vegetable jokes, but I think their bland reputation is undeserved. Brussels sprouts have a satisfying, crisp but chewy texture, and a mild but distinct flavor. Browned up with a little olive oil, cashews and garlic, and tossed with maple syrup and spices, they’re downright delicious.
Roasted Maple Cashew Brussels Sprouts Recipe
sea salt + crushed black pepper