To squeeze more greens into your meals, look no further than the humble broccoli.

Broccoli provides fiber and vitamin C — “basically a lot of the good stuff most people don’t get enough of,” says Brittany Crump, M.P.H., R.D. at Savor Nutrition.

This versatile veggie can be used to make creative recipes like broccoli tots, broccoli gratin, or egg cups.

Plus, broccoli is easy to find at any grocery store, in every season — so once you know how to cook broccoli, it can be a year-round staple in your meal plan.

Whether you enjoy eating broccoli steamed, sautéed, or roasted, check out these easy and delicious ways to reap its nutritious benefits.

How to Clean and Prep Broccoli

When buying broccoli, look for:

• Green, even color with no yellow or brown spots
• Firm, tight crown of florets
• Springy stalks with no limpness
• No major soft spots that might indicate rotting

After cleaning your head of broccoli, cut to separate the stalk from the crown. Cut the crown into smaller florets, and cut the stalk into slices.

To save time, you can also buy pre-cut or frozen broccoli.

Each of the cooking methods below is for fresh broccoli, so keep in mind that frozen broccoli may take longer to cook.

Also, you might need to repeat each method if your cookware isn’t large enough to hold all the broccoli you want to make.

How to Microwave Broccoli

You might wonder: Is it better to boil or microwave broccoli?

It’s better to microwave because vegetables tend to lose nutrients to the cooking water when they’re boiled.

Just be aware that microwave broccoli can be pretty bland, so you may want to serve it with a yummy dip like tofu Caesar dressing or golden ranch dip.

1. Load broccoli florets and 3 to 4 tablespoons of water into a large microwave-safe bowl or baking dish.
2. Cover the bowl or dish with a large plate.
3. Microwave on high for 3½ minutes. Use a fork to carefully check if the broccoli is tender enough for you. If not, microwave for another minute.
4. Add salt, pepper, 1 tsp. butter or olive oil (per serving), and other seasonings as desired. Toss to coat and enjoy.

How to Steam Broccoli

How do you steam broccoli on the stove? All you’ll need is a large pot, a steamer basket, and some water to make tender, steamed broccoli.

1. Place your steamer basket into a larger pot and add an inch of water.
2. Bring the water to a boil. Use tongs to carefully transfer the broccoli florets to the steamer basket. Cover with a lid and steam for 5 to 6 minutes.
3. Use a fork to check for doneness. Remove florets.
4. Add salt, pepper, 1 tsp. butter or olive oil (per serving), and other seasonings as desired. Toss to coat and enjoy.

How to Blanch Broccoli

Blanching means scalding the broccoli in boiling water but only for a short amount of time — about half the time it takes to steam broccoli.

Blanched broccoli is perfect for those who prefer slightly crisper broccoli. This method also keeps broccoli looking fresh and green before you add it to a sauté.

1. Bring a large pot filled two-thirds of the way with water to a boil.
2. Add 1 to 2 teaspoons of salt.
3. Add the broccoli and cook for 2 to 3 minutes. While broccoli boils, partially fill a large bowl with ice and water. Drain broccoli and add to ice bath; let sit for 5 to 10 minutes, or until cooled. Drain; set aside.
4. Save blanched broccoli for another recipe. Or add salt, pepper, 1 tsp. butter or olive oil (per serving), and other seasonings as desired. Toss to coat and enjoy.

How to Sauté Broccoli

A simple broccoli sauté works well as a side dish for any dinner proteins — like beef, pork, chicken, or seafood. You’ll need about one to 1½ lbs. of broccoli.

1. Heat 2 to 3 tablespoons of cooking oil in a large skillet on medium-high heat.
2. Add your cut broccoli florets and stalks. Cook for 4 to 5 minutes.
3. Saute 3 cloves of finely chopped garlic for about 20 to 30 seconds.
4. Add ½ cup chicken broth plus salt and pepper, to taste. Cook for another 5 minutes.
5. Drizzle some sesame oil (optional). Serve immediately.

To level up sauteed broccoli, try this flavorful beef and broccoli recipe. Adding other veggies into your saute will also make it more colorful and appetizing.

Want to branch out from broccoli? Try a sautéed broccoli rabe.

Broccoli rabe is actually in a different family than broccoli — it’s leafier with a slightly bitter taste.

There’s also broccolini or baby broccoli, which is a hybrid of broccoli and Chinese broccoli — it’s smaller, more tender, with a slightly sweeter taste.

How to Roast Broccoli

What is the best way of cooking broccoli? Roasted broccoli gets our vote!

In the oven, broccoli florets develop crispy, caramelized edges while remaining fork-tender on the inside. You’ll need about one to 1½ lbs. of broccoli.

1. Preheat the oven to 475° F.
2. Toss the broccoli florets with 2 Tbsp. olive oil, ½ teaspoon sugar, and a bit of salt and pepper.
3. Spritz a baking sheet with cooking spray. Add broccoli to the baking sheet and pop in the oven to roast for 15 to 20 minutes, or until edges are browned and broccoli is tender-crisp.
4. Remove from the oven and let the broccoli cool. Sprinkle with your favorite toppings (like roasted pine nuts, lemon juice, and parmesan cheese) and serve.

And try these Beachbody broccoli recipes!

Vegan Cauliflower Rice and Broccoli Gratin

Breaded Chicken Tenders With Broccolini

FIXATE Beef and Broccoli

Want more expert nutrition and cooking tips? Head over to BODNutrition.com to learn how Beachbody nutrition programs and products can help you lead a healthier lifestyle.

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If you want to make a meal magical, learn how to cook mushrooms.

Mushrooms add nutrition and tons of flavor — if you know how to properly cook them.

“Mushrooms are low in calories and pack a nutrition punch,” says registered dietitian nutritionist Vandana Sheth, R.D.N., CDCES, FAND, author of My Indian Table: Quick & Tasty Vegetarian Recipes.

Flavor-wise, “mushrooms are low in sodium, yet high in umami, which ultimately allows you to use less salt while still achieving great taste,” adds Jackie Newgent, R.D.N., CDN, chef, nutritionist, and author of The Clean & Simple Diabetes Cookbook.

Read on to learn how to cook mushrooms perfectly — so they’re packed with flavor and never rubbery or bland!

How to Clean Mushrooms

Be careful when cleaning mushrooms. If you use too much water, they’ll take longer to crisp or brown, Newgent explains.

Instead, use a damp paper towel to brush off any debris or do a quick rinse and then pat dry.

Trim any tough stems, and you’re ready to go.

How to Sear Mushrooms

Sautéing or searing mushrooms deepens the flavor for a great side or addition to a recipe, like this chicken breast with sautéed mushrooms.

If you’re wondering how to cook oyster mushrooms or how to cook shiitake mushrooms, try this method.

It also works for pretty much any kind of mushroom, Newgent says, including white button, cremini, portobellos, beech, trumpet, maitake (hen of the woods), and lion’s mane.

• If your mushrooms are different sizes, cut them into evenly sized pieces.
• Heat a teaspoon of oil or butter (optional!) in a large skillet over medium-high heat. Once hot, add the mushrooms in a single layer. Give them plenty of room, or they’ll steam instead of brown.
• Cook mushrooms for 5 minutes, or until golden brown.
• Flip and repeat until golden brown.
• Season to taste and serve.

How to Grill Mushrooms

Ask a chef how to cook portobello mushrooms, and they’ll likely suggest grilling since these caps won’t fall through the grates.

Sheth suggests also grilling maitake and shiitake mushrooms.

“High heat develops and enhances their flavor,” she explains.

• Brush the mushrooms with oil. Add any seasonings you desire.
• Grill the mushrooms directly over medium-high heat until grill marks form, about five minutes per side.
• Brush with sauce or other seasonings and serve.

Grill smaller mushrooms by putting them on skewers or using a grill basket.

How to Roast Mushrooms

“Most mushrooms roast well, especially whole or quartered white button, cremini, portabella, and maitake mushrooms,” Newgent says.

So buy your favorites and try this method.

Just don’t slice them too thin — mushrooms will shrink down by about half when they cook.

• Preheat the oven to 450° F.
• Brush or toss the mushrooms with a teaspoon of oil and any desired seasonings. Spread them in a single layer on a rimmed baking sheet or dish.
• Roast for 20 minutes, stirring occasionally.

How to Cook Stuffed Mushrooms

Stuffed white button, cremini, or portobello mushrooms make a great appetizer or party food.

Try this recipe for spinach and cheese-stuffed mushrooms or make your own filling.

• Preheat the oven to 375° F.
• Stuff your mushroom caps with your desired filling. Place the stuffed caps in a baking dish.
• Bake until the mushrooms are tender and the filling is steaming and cooked through, about 25 minutes.

How to Level-Up Your Mushrooms

Try these other tips to make mushrooms taste even better:

• Make mushroom “meat.” Add finely chopped mushrooms to ground meat and mix well. Form the mixture into your desired shape (burger patties, meatballs, taco filling, etc.) and cook as normal until cooked through. You’ll get all the meaty flavor, with more moisture and fewer calories.
• Try this slow cooker garlic and herb mushrooms recipe.
• Turn mushrooms into “bacon.” Thinly slice mushrooms then mix them with oil and seasonings like smoked paprika and liquid smoke for extra “bacon” flavor. Roast at 275° F for 75 minutes, then turn off the oven and let the mushrooms crisp in the oven for 45 minutes.

Want more expert nutrition tips and advice? Head over to BODNutrition.com to learn how Beachbody nutrition programs and products can help you lead a healthier lifestyle.

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Summer’s in full swing, and that means stocking up on all the yummy produce the season has to offer.

And that includes okra. Not yet a fan of okra? You will be soon.

The trick is to learn how to choose the one that’s tender (not stringy or fibrous) — and how to cook okra so it’s not slimy.

These little pods can be packed with flavor if you know how to prepare them.

From roasting and stewing to pickling and sautéing, okra is a surprisingly versatile vegetable.

Keep reading to get the low-down on this vegetable, plus learn how to cook it for maximum enjoyment.

What Is Okra?

You may know okra as “ladies’ fingers” thanks to the pods’ long, slender shape or as a popular addition to gumbo.

It’s commonly stewed in Indian dishes (look for “bhindi” on the menu).

The veggies can be red or green, and they are actually a fruit pod packed with edible seeds.

Since they’re so mild in flavor, okra pods are right at home in spicy dishes, Ginger Hultin, R.D., a Seattle-based registered dietitian and author of Anti-Inflammatory Diet Meal Prep.

While bigger is better with plenty of veggies, that’s not the case with okra.

Choose pods that are no bigger than your thumb; when okra gets too big it develops tough, stringy fibers that aren’t pleasant to eat.

Just 1 cup offers 3 grams of fiber and only 33 calories.

“The fiber helps to keep you fuller for longer,” says Amy Gorin, M.S., R.D.N., a plant-based registered dietitian based in Stamford, Conn.

You know how okra is known for being slimy?

That’s thanks to the soluble fiber it contains, which can help thicken dishes.

Here’s the scoop on the other nutrients you’ll find in 1 cup of raw okra:

• Vitamin C: 23 mg
• Vitamin A: 36 mcg
• Calcium: 82 mg
• Magnesium: 57 mg
• Iron: 0.6 mg

That makes 1 cup of okra an excellent source of vitamin C and a good source of magnesium.

How to Cook Okra

Okra is pretty easy to cook and incorporate into your diet.

It’s especially tasty when added to soup, stews, or rice bowls. You can roast okra, sauté it, stew it, air-fry it, or even pickle it.

“The main challenge with this veggie is that it has a gelatinous texture, so many people choose their preparation methods depending on how much they want to mitigate that aspect,” Hultin says.

The most common way to ditch the slime?

Cut your okra, then cover with white vinegar and let soak for 30 minutes before cooking.

(Just be sure to pat it dry thoroughly!)

Gorin prefers to stew okra. She starts with a can of crushed tomatoes and a bag of frozen okra, then lets the mixture reduce.

This method puts its texture to good use, helping to thicken the dish.

“I serve this over a bed of brown rice with something like tofu or plant-based sausage,” Gorin says.

If you’re new to okra, try roasting it. The pods crisp up nicely!

Here’s how to cook okra in the oven:

Step-by-Step Instructions for Roasting Okra

1. Preheat the oven to 450° F.
2. Wash and dry a cup of okra per person.
3. Trim the stem ends of each pod.
4. Place the okra on a baking sheet in a single layer.
5. Lightly drizzle the okra pods with 1 teaspoon olive oil and sprinkle with salt. Toss well to coat evenly.
6. Roast for 15 minutes, or until they’re tender and have started to brown.

Want more expert nutrition tips and advice? Head over to BODNutrition.com to learn how Beachbody nutrition programs and products can help you lead a healthier lifestyle.

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If you’d like to learn how to cook eggs, or want to learn some different techniques, let’s get crackin’!

We’re here to share easy tips to help culinary beginners take each egg dish to the next level.

Quick-cooking eggs are the perfect protein source to start your day in a sunny way.

Everyone has an opinion on how to cook eggs, but at the end of the day, a “perfect” egg is one that’s cooked the way you like it.

Below, Holly McKee-Clark, culinary specialist for Beachbody, shares her favorite tips for how to cook eggs in five different, delicious ways.

1. How to Cook Fried Eggs

Fried eggs are a tantalizing topper for avocado toast, burgers, potato hash, or spring mix salads.

According to McKee-Clark, “The biggest factor for success in fried eggs is having the right tools: a truly nonstick skillet and a silicone flipping spatula. If your egg sticks to your pan or the tool you’re using doesn’t slide easily under the edge of your egg, you’re toast.”

To fry an egg, start by heating a nonstick skillet over medium-high heat; lightly coat it with cooking spray.

Crack in your egg and follow the cooking instructions below to get the egg done just right:

• Sunny-side up: Cook until whites slightly set, about 3 minutes. Your yolk should remain uncooked and yellow like the morning sun. Runny yolks are great for dipping toast!
• Over-easy: Cook until whites are set, about 3 minutes. Flip over and cook for another 1 minute, allowing the yolk to slightly set.
• Over-hard: Cook until whites are set, about 3 minutes. Flip over and cook for another 2 minutes, allowing the yolk to cook fully.

Pro tip: Love lacy, crispy edges on fried eggs? Make sure the oil is hot before cracking in the egg.

You can also use slightly higher heat. Sprinkle a little water in the skillet, and if it pops and skitters around, your skillet is ready for your egg.

Trend alert: Try the TikTok #Eggvelope where you separate and fry a thin of egg white, only to use it as an envelope to fold and cook a lone yolk.

Now, that’s a package worth delivering straight to your belly!

2. How to Cook Scrambled Eggs

Fluffy, moist scrambled eggs are a treat any time of day! Enjoy them with a classic side of potatoes and bacon.

Later, slide leftover scrambled eggs into a breakfast burrito or fried rice dish, ensuring none of it goes to waste.

To make scrambled eggs:

• Whisk 4 eggs with salt, pepper, and a tablespoon of milk.
• Heat a nonstick skillet over medium-low heat; lightly coat with cooking spray.
• Pour in eggs and let them sit until the outer edges start to set. Use a spatula to pull the edges toward the center, allowing any uncooked egg liquid to flow out onto the pan.
• Repeat until you have a moist, fluffy pile of scrambled eggs! Break them into smaller chunks, and enjoy.

Pro tip: McKee-Clark recommends, “Soft cheeses like goat’s milk or blue cheese crumble can lend a rich creaminess. Just keep in mind that a couple of teaspoons go a long way. I add them just after pouring the eggs into the skillet. Then, I love topping my scrambled eggs at the end with whatever fresh herbs might be in the fridge (e.g., oregano, thyme, chives, green onions).”

Trend alert: Aussie folded eggs feature an egg rosette atop crunchy bread. And, you can make it with two minor tweaks: 1) use milk instead of cream, and 2) when the outer edges are set, move your spatula in a circular motion starting from the outside in toward the center like you’re drawing a spiral.

3. How to Make an Egg Omelet

Omelets are scrambled eggs that haven’t been mixed and moved. Personalize them with your favorite fillings like mushrooms, tomatoes, onions, peppers, spinach, sausage, and ham.

To make an omelet, cook your filling first. This helps them brown, develop flavor and dehydrate before going into your omelet. Set aside, then:

• Whisk 4 eggs with salt, pepper, and a tablespoon of milk or water.
• Heat a nonstick skillet over medium-low heat; lightly coat with cooking spray.
• Pour in eggs and evenly sprinkle on the filling. Let them sit until the outer edges start to set. Use a spatula to pull the edges toward the center, letting any uncooked egg liquid flow out onto the pan.
• Repeat until there’s no liquid left. Fold the omelet in half to plate and enjoy.

Trend alert: Korean tornado egg omelets are all the rage on social media. Use two chopsticks to pinch and swirl the egg mixture toward the center of the pan. The result is an awesome, mounded egg vortex. Downside: You may need a lot of practice!

4. How to Cook Poached Eggs

Tender, gooey poached eggs are a must for classic eggs benedict but can also be enjoyed in a comforting bowl of ramen or atop sauteed greens.

To make poached eggs, start with fresh eggs, which have firmer egg whites that don’t leave a wispy mess when you poach.

Only have old eggs?

Crack them into a fine-mesh sieve to strain egg white that’s too watery. Then, follow these steps:

• Add at least 5 inches of water and 1-2 teaspoons of vinegar to a pot. Bring water to a boil, and reduce the heat, so the water slowly simmers.
• Carefully drop your egg into the water, letting it congeal before you add the next egg. Don’t add too many, or you’ll have trouble keeping track of cooking time.
• Cook each egg for 3 minutes to get firm whites and a liquid yolk. Let it cook for 30 seconds longer if you prefer a firmer yolk.

5. How to Cook Boiled Eggs

How do you boil an egg? It depends on if you like them soft-boiled or hard-boiled.

The more done you like your eggs, the longer they need to sit in hot water. Says McKee-Clark, “Soft-boiled are my favorite, so I can dip my toast into the runny yolk, and there’s no need for any added oil.”

To make boiled eggs, add your eggs to a pot and cover them with at least an inch of water. Then, follow these steps:

• Bring the pot to a powerful rolling boil on high heat.
• Turn off the heat and immediately cover the pot.
• If you like soft-boiled eggs, let the eggs sit for 5 minutes, then drain, crack and enjoy!
• If you want hard-boiled eggs, let the eggs sit for 10 minutes, then drain, crack and enjoy!

Pro tip: McKee-Clark gives us a reason to appreciate old eggs for once: “Using week-old eggs is always the best bet for getting that perfect, under-the-membrane peel when you make boiled eggs.”

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Wild game certainly isn’t new, but it’s getting more attention these days. Bison meat is the standout, with fans in the Paleo community extolling its virtues.

We’ll cut right to the chase: There’s a lot to like nutritionally (and culinarily) about bison meat.

But you’re not giving this meat a fair shake if you cook it without doing a little homework.

Although you can swap it for beef in recipes, there are several tricks to cooking it just right.

Here’s what you need to know about bison meat’s nutritional profile, how to cook this lean meat, and how it stacks up against beef.

Bison Meat Nutrition and Benefits

Bison meat has a similar nutritional profile to lean ground beef. Per 3 ounces cooked ground bison meat, you’ll get:

Calories: 152
Protein: 22 g
Fat: 7 g
Saturated fat: 3 g
Carbs: 0 g
Fiber: 0 g

How to Cook Bison Meat

You can buy ground bison or bison steaks. No matter which format you choose, “bison needs a lower temperature and a longer cook time, says Jim White, R.D., ACSM EX-P, owner of Jim White Fitness and Nutrition Studios in Virginia.

It’s best to keep it medium-rare, especially for the tender cuts. “Overcooking bison will result in tough meat and gamey flavor,” White warns.

If you’re working with a bison steak:

1. Let the meat rest at room temperature for no more than an hour before cooking, to take the chill off.
2. Marinate your steak or season with spices.
3. Grill it slow and at a low temperature.
4. Cook until it reaches an internal temperature of 145 degrees F.
5. Remove the bison meat from the grill and place in a pan covered in foil.
6. Let it rest for 5-10 minutes before slicing or serving.

White advises only turning the meat once to retain more juices and reduce the chance of overcooking.

Ground bison has the same challenge — you want to cook it so it doesn’t dry out and taste too gamey. To do that, you should:

1. Bring the meat to room temperature (no more than an hour before cooking).
2. Brush the pan with oil since lean meats can stick.
3. Use medium heat to sauté the bison.
4. Cook until the meat’s internal temperature is 160 degrees F.

You should ideally finish cooking the ground bison 5-10 minutes before serving to keep it juicy. Expect ground bison meat to cook in about 2/3 the time of ground beef.

Bison Meat vs. Beef

If you’re used to buying 80/20 or 85/15 ground beef, switching to bison will cut calories, fat, and cholesterol.

Since bison meat can be used in the same recipes as ground beef (similar to ground turkey), it’s also an easy substitute that doesn’t make it feel like you’re sacrificing the meals you love — like bacon cheeseburger meatloaf.

Bison also offers more selenium, a mineral that’s essential for healthy metabolic and immune function.

Bison meat is also harder to raise than beef, which means two main things for you, the consumer.

First, “it’s not generally available at most grocery stores,” explains Emily Tills, M.S., R.D.N., C.D.N.

Second, you’ll pay more for it.

“A butcher may be able to provide this meat, but the cost may be higher due to the farming involved in bison meat and low amount of bison farms,” she adds.

You can also find it at gourmet supermarkets or health food stores.

White points out that “a pound of ground bison can range from $12-$18 while ground beef is about $4-$5 per pound.”

And the low-fat content of bison can be a double-edged sword.

Tills points out that lean ground beef (95/5 ground, 96/4 ground, or tenderloin) also offers just about the same nutritional profile for far less money.

Bison’s edge over beef may also be diminishing. It used to be the case, as White points out, that bison were “handled very little by humans,” but this is changing.

Bison used to graze, meaning the meat was 100% grass-fed. In beef, grass-fed has more antioxidant-like compounds and omega-3 fatty acids than grain-fed.

“Bison also has a high ratio of healthy omega-3 fatty acids due to its grass-fed diet,” White adds. But this is changing now that companies are raising bison on grain feed.

If you want to try bison meat, make sure you’re looking for 100% grass-fed to reap the full nutritional rewards.

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If you’re looking for an easy and healthy vegetable side dish, Brussels sprouts have you covered.

These cruciferous veggies — which come from the same family as kale, broccoli, and cabbage — provide nutrients like vitamin C, folate, and fiber.

But unless you know how to cook Brussels sprouts the right way, they can turn out mushy, bitter, and just plain unappetizing.

We’ve rounded up six ways to cook Brussels sprouts to bring out their sweet, nutty flavor and make them oh-so-addictive.

Even picky eaters will be pleased!

How to Clean and Prep Brussels Sprouts

Before cooking, wash your Brussels sprouts with lukewarm water, and remove any yellow or wilted leaves.

Use a knife to trim off the stem ends, but don’t remove too much from the bottom or the outer leaves will fall off.

Brussels sprouts are infamously bitter, but recipes with a bit of sweetness — such as maple-glazed Brussel sprouts — can mask some of the bitterness.

Avoid overcooking these vegetables, especially when boiling, since this can intensify their bitter flavor.

(Each of the cooking methods below will require 1 to 1.5 pounds of Brussels sprouts.)

How to Cook Oven-Roasted Brussels Sprouts

In the oven, Brussels sprouts develop a fork-tender center and crispy, caramelized outer layer. Roast them whole, or cut them in half to cook faster.

1. Preheat the oven to 400° F.
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Cook for 35 to 45 minutes, shaking the pan at least once midway through to help the sprouts brown evenly.

You might be wondering: Do you have to boil Brussel sprouts before roasting? Nope, no need. If you want to cook your sprouts faster, you can use the microwave to par-cook them for a minute or two before roasting.

How to Cook Air Fryer Brussels Sprouts

If you have an air-fryer, put it use by whipping up a batch of air-fried Brussels sprouts.

1. Spritz your air fryer basket with cooking spray. Set the air-fryer to 400° F.
2. Toss Brussels sprouts with olive oil, salt, and pepper. Add them into the air-fryer basket, making sure they’re not too crowded. If they are, cook them in two batches.
3. Cook for 10 minutes. Take the air fryer basket out midway and give it a good shake to ensure even cooking.

How to Cook Pan-Seared Brussels Sprouts

It’s possible to achieve mouthwatering Brussels sprouts — like these blistered Brussels sprouts — on the stovetop as well. We recommend using a large, well-seasoned cast-iron skillet for the best results.

1. Cut Brussels sprouts in half.
2. Heat a skillet with 1 tablespoon of butter over medium-high heat. Once melted, reduce the heat to medium.
3. Add your sprouts to the skillet in a single layer and cut-side down to maximize surface area for browning. Let them sit undisturbed until brown, about 8 minutes.
4. Use a spatula to flip your sprouts. Cook for another 5 to 8 minutes. Season with salt, pepper and lemon juice as desired. Repeat for a second batch if needed.

How to Use Raw Brussels Sprouts

Shaved raw Brussels sprouts can be a great salad base — they taste similar to cabbage and hold up well for hours without going soggy.

1. Shave Brussels sprouts with a sharp knife, or use a food processor to chop them.
2. Make your dressing by combining ¼ cup olive oil, 1 tablespoon honey and 3 tablespoons of any acid you have on hand (lemon juice, balsamic vinegar, apple cider vinegar).
3. Mix the shaved sprouts with the dressing and season with salt and pepper to taste.
4. Add toppings. Some great options include dried cranberries; chopped apples; nuts (pecan, almond) or seeds (pumpkin, sunflower); or 3 Tbsp. shredded cheese. Toss and serve.

How to Grill Brussels Sprouts

Grilled Brussels sprouts are a wonderful side dish to serve at any barbecue party.

You’ll need some skewers to make grilled sprouts unless you enjoy chasing them around the grill!

1. Heat your grill to medium.
2. Place the Brussels sprouts in a large bowl and microwave on high for 3 minutes.
3. Season with olive oil, salt, pepper and other herbs and spices of your choice.
4. Thread Brussels sprouts through a skewer.
5. Add skewers onto the grill and cook for 5 minutes covered. Flip over and cook for another 5 minutes or until done.

How to Steam Brussels Sprouts

Steaming is a simple and healthy way to cook Brussels sprouts. Add toppings or a glaze to the steamed sprouts, or just enjoy them plain.

1. Place a steamer basket in a saucepan and add an inch of water. Bring water to a boil.
2. Place Brussels sprouts in the steamer basket and cover saucepan with lid.
3. Steam Brussels sprouts until they’re fork-tender (typically around 5 minutes).

How to Level Up Your Brussels Sprouts

Want to make your Brussels sprouts even tastier?

Here are a few ways to dress them up:

• Add garlic, balsamic vinegar, or lemon zest before you roast, air-fry, or pan-sear your Brussels sprouts.
• After cooking, top Brussels sprouts with a sprinkle of Parmesan cheese or a bit of chopped nuts or chopped bacon (in moderation).
• Try this maple and turkey bacon-wrapped Brussels sprouts recipe.

Want more expert nutrition advice? Check out BODNutrition.com and learn how Beachbody nutrition programs and products can help you lead a healthier lifestyle.

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