You probably don’t see much of brussel sprouts in the market or on your dining table. But you don’t have to know much about brussel sprouts to decide that it’s something to avoid. First, it belongs to the family of sprouts, easily the least favorite health foods around. Secondly, what more can you do with brussel sprout other than mixing them with your curries and other vegetable recipes?
As it turns out, a lot! Brussel sprouts are the best way to sneak in a good amount of guilt-free dessert into your diet and fitness plans.
Yes, you read that right. We mean dessert with something that is amazingly rich in fibers that kick-start your metabolism, unbelievably low in calories and packed with proteins, the perfect recovery nutrient after grueling hours spent on fitness machines!
With our 3 hand-picked brussel sprout recipes you don’t need to compromise on your sweet-tooth to follow a healthy diet!
#1 Honey-Roasted Brussels
The quantity of Brussels and honey you use can vary as per your serving requirements. For the first try, start with a small cup of brussel sprouts. Remove the stem and cut the brussel sprouts in half. Place them in a mixing bowl and add 1 table-spoon of honey and 2 tablespoons coconut oil. Mix them well. Preheat the oven to 180C. Cover the baking sheet with a foil and place the honey and coconut oil covered sprouts flat side down on the foil. Set the oven to roast for 45 minutes and check and stir the sprouts half-way through.
#2 Carrot Cake with Brussel Sprouts
You need a standard list of carrot cake ingredients along with brussel sprouts for this. Take a similar amount of carrots and sprouts though.
Here’s a simple list of ingredients but you can alter the amounts to make a bigger cake or add walnuts, almonds, raisins and cinnamon as per your tastes.
125 g carrots
125 g sprouts
125g caster sugar
100 ml vegetable oil
125 g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ginger powder
1 teaspoon vanilla essence
3 tablespoons dried coconut
Line the tin with butter paper or greaseproof paper (these are easily available healthier alternatives to the staple butter and ghee). Preheat the oven to 180C. Put eggs, sugar and oil together in a mixing bowl and beat till smooth. Let it rest for 2 minutes before adding flour, baking powder, ginger powder and vanilla essence and beat the mixture again for 1-2 minutes. Add grated carrots and diced sprouts to the mixture. Pour the mixture in the lined tin and put in the preheated oven for 45 minutes. Check consistency halfway by using a toothpick.
#3 Brussel Sprouts and Vanilla Cake
A simple no-frills cake that’s easy to bake and familiar on the taste buds, you don’t need an extensive list of ingredients to pull this one off! You can add shredded coconuts, orange rinds, cinnamon and pecans to the mix for added flavour!
11/2 cups all-purpose flour
11/2 teaspoons baking soda
½ teaspoon baking powder
½ cup caster sugar
½ almond milk
1 teaspoon vegetable oil
11/2 teaspoons vanilla extract
11/2 cups finely grated brussel sprouts
1 cup diced dark chocolate
Preheat the oven to 180C. Line the tin with butter paper or greaseproof paper or vegetable oil spray. Mix flour, baking soda, baking powder and salt in a bowl. Mix sugar, vanilla essence, vegetable oil and almond milk separately. Add this liquid mixture to the mixture of flour, baking soda, baking powder and salt. Keep whisking as it blends together smoothly. Add grated sprouts and dark chocolate. Whisk for another minute. Pour the batter into the tin and set the oven for 45 minutes. Check mid-way for consistency.
So go ahead and give us a hug for making your desserts super-healthy!