If you’re bored of boiling, steaming or even roasting your Brussels sprouts, but still want to get the benefits of this cruciferous veggie, then we have a pasta recipe that is sure to knock your socks off. It might also persuade those who aren’t huge fans of sprouts to give them a go.
Brussels sprouts — along with broccoli, cauliflower, kale, cabbage and bok choy — are rich in vitamins, minerals, fiber and phytochemicals, the latter of which are chemical compounds that exist in vegetables, fruit, beans and grains. According to the American Cancer Society, familiar phytochemicals include beta carotene, folic acid and vitamins C and E.
No time like the present, then, to start adding or upping your servings of veggies that are good for you.
First things first. If weight loss is on your menu of resolutions, then keep in mind that the recommended serving size of cooked pasta for one person is 1/2 cup. Doesn’t sound like much, so you’ll definitely want to pile on those veggies and "beef" it up, if you will.
Second things next. In this recipe, the green beans are boiled for about 8 to 10 minutes, then halved and thrown into the pan with the veggie mixture. If you prefer them on the crunchy side because you love getting your al dente on, then by all means, don’t boil them.
Last things not least. It’s a good idea to prep all your veggies before you begin. Keep in mind that you have to remove the outer leaves and stems of the sprouts and chop them up. You don’t want to burn the onion and garlic because you’re taking too long chopping everything else up.