Brussels Sprouts: A Sweet Surprise

October is prime season for Brussels sprouts, which won’t mean much to the people who voted it, in more than one poll, America’s most-hated food. (Don’t blame the sprouts – about half the population has a variation of a gene that makes them taste bitter.)

But Brussels sprouts are part of the nutritionally rich cruciferous family, along with broccoli and cabbage, with antioxidants that promote good health, and they’re a good source of protein, iron and potassium. Try them dressed up in a salad, with apples and a little maple syrup, for a sweet, tangy crunch.


4 cups shaved organic Brussels sprouts

2 organic apples, cored and chopped into 1 inch pieces

1/2 cup dried cranberries

1/2 cup pine nuts

1 Tbsp extra virgin olive oil

1 Tbsp maple syrup

1/4 cup fresh lemon juice

salt to taste

In a large bowl, combine the shaved Brussels sprouts, apples, cranberries, and pine nuts.

In a small bowl, whisk the olive oil, maple syrup, lemon juice, and salt.

Drizzle dressing on salad and toss.