Did you grow up with your mom disguising Brussels sprouts under an ocean of Velveeta cheese sauce? Haven’t had Brussels sprout since then, right?

Well, those darling orbs of cruciferous goodness are making a comeback. Stylish restaurants are spotlighting their unique versions – sans Velveeta cheese sauce – and are delighting their patrons.

Before sharing recipes, let’s get acquainted with this intriguing mini cabbage.

Some of the best summations I have found for these cruciferous vegetables calls them “Super Veggies,” as well as other equally positive descriptions. This ancient family of vegetables, which can be found all over the world, include:

1. Arugula
2. Bok Choy
3. Broccoli
4. Brussels Sprouts
5. Cabbage
6. Cauliflower
7. Collard Greens
8. Kale
9. Kohlrabi
10. Maca
11. Mizuna
12. Mustard Greens
13. Radish
14. Rutabaga
15. Turnip
16. Watercress

Since even before 4000 BC, these foods from the Brassicaceae family have been used, not only as food, but also for their curative properties.

Some of the benefits of cruciferous vegetables:

1. Contain cancer-fighting compounds
2. Reduce inflammation
3. Regulate blood sugar
4. Promote weight loss
5. Enhance heart health
6. Promote Estrogen balance

The benefit that stands out for me is the reduction of inflammation. As I often remind readers, inflammation is the cornerstone for all disease. Curb inflammation and you’ll go a long way in preventing disease processes.

The blood sugar regulation and weight loss benefits are largely due to the high-fiber content of cruciferous vegetables. Also, all these vegetables have high values in vitamin C and K, as well as many necessary minerals. It’s not as common to find these types of beneficial fatty acids outside of fish, meats, and nuts. Anytime we can consume them, it’s a good thing.

The only downside to using them in your diet is there can be an issue with flatulence. That’s medical jargon for gas.  We are advised to eat only one or two servings of these vegetables a day if gas is an issue.

Having said that, Brussels sprouts don’t bother me so much at all; whereas, cabbage is another story. Individual differences abound.

Enough of the science of Brussels sprouts and other cruciferous vegetables, let’s get on with the story.

You know how, when you are on vacation and are in different towns, states, or countries, you generally want to eat at local establishments? Forget chain restaurants; those you can get at home, right?

One exception for me is Bonefish Grill. We do not have one anywhere near my town; so, when I vacation to Myrtle Beach, South Carolina, at least one trip to Bonefish Grill is going to happen. That was the case recently.

My friend ordered a side of their highly touted Brussels sprouts to go with her oysters. Her taste buds were doing a happy dance after the first bite. Already a lover of Myrtle Beach’s T-Bonz Restaurant Flash-Fried Brussels sprouts, I was intrigued.

Fortunately for me, there were two sprouts left over from my friend’s dinner, so I did the only right thing possible – I ate them.

Oh, my…

We plied our waiter for as much recipe information as possible; but I’m sure he was sworn to secrecy. We could correctly identify the lemon element, and he very vaguely described some kind of sauce they served to bind everything. I could tell there were other ingredients though. They were on the tip of my taste buds …

Well, while I’m still Googling knock-off recipes for Bonefish Grill Brussels sprouts, I did manage to cobble together a decent concoction worthy of sharing – so here it is:

Brussels Sprouts A La Bonefish Grill 1.0

Preheat oven to 400 degrees.

Lightly oil baking dish – I used a 12-inch cast iron pan

20 Brussels sprouts- smaller ones are best, washed, trimmed, and cut in half

½ cup cubed ham

1/3 cup mayo

3 Tbs. finely diced onion – I used Vidalia, but an online recipe used the whites of three green onions

½ cup sauerkraut, drained

½ cup olive oil

1 Tbs. lemon juice

Zest of one small lemon

1 clove garlic, minced

2 tsp. dried basil

Fresh ground black pepper to taste

Parmesan/Asiago cheese to thinly shave on top of the prepared and dressed Brussels sprouts in the baking dish.

Prepare Brussels sprouts and place in large bowl with half of the olive oil. Toss to coat evenly.

In a small bowl, combine the remaining ingredients stirring often.

Pour sauce over Brussels sprouts, toss to coat evenly. Transfer to baking dish.

Sprinkle shaved Parmesan/Asiago cheese over the top.

Bake about 30 minutes or until browned on top.

Enjoy.

This could be a one course meal.

Is this just like Bonefish’s famed side dish? Well no, it’s tantalizingly close.

Are you tweaking your recipes to a healthier bent for the coming holidays? Let me know what you are doing to make taste bud magic with less sugar and healthier ingredients in the comments section below.

In Health-

Deidre