Brussels sprouts are surprisingly versatile, with cooks utilizing them for aspect dishes, salads, and even desserts.
For a salad various, prime shredded Brussels sprouts with cilantro-avocado dressing and chopped apple. Let it sit in a single day within the fridge, and it turns into a fall-friendly coleslaw. “That’s fantastic on its own or on top of a slider,” says McClean.
Finely shredded, you may as well use them to bake in any recipe the place you’d historically use zucchini—assume breads, muffins, or perhaps a baked frittata. This wholesome swap provides a bit extra texture “and of course more nutrition and a little more flavor,” says McClean.
And in fact, you’ll be able to’t go mistaken with a basic: roasted Brussels sprout halves. “I’ll sauté them until I get a nice sear with an onion or a shallot. Maybe throw in a bell pepper. Then top with a balsamic glaze,” McClean says. “That’s a fan favorite.”
(Learn how bone broth may also help you shed pounds with Women’s Health’s Bone Broth Diet.)