As one of the Summit Fit Power food groups, cruciferous veggies pack a big punch of nutrients that your body craves. With superpowers of reducing inflammation and cancer-producing free-radicals, cruciferous veggies are not something you want to leave out of your diet.
I find that the biggest reason people don't eat cruciferous veggies is that they don't know how to prepare them in a delicious way. If you've only had boiled brussels sprouts, I don't blame you for thinking they are disgusting.
The best way to prepare brussel sprouts is to either saute or roast them. Both methods bring out juicy flavors + add delicious crunch to the vegetable. We find these to be the perfect side dish to burgers, chicken or any other protein choice.
Cast-Iron Brussels Sprouts
2-3 cups brussels sprouts, destemmed and halved
2-3 T butter or ghee
1/2 tsp adobe seasoning (or seasoning of choice)
coarse sea salt + black pepper to taste (I like mine really salty!)
*Heat a cast-iron skillet to medium-low heat. Add 2-3 T butter or ghee + brussel sprouts + seasonings. Stir frequently. Cook until sprouts are browned and slightly softened, about 10-15 minutes. Serve with baked sweet potatoes + my favorite grilled chicken.
P.S..if you have issues digesting cruciferous vegetables like broccoli, these digestive enzymes are amazing for helping you properly absorb and break down the nutrients in your food to eliminate yucky symptoms!