Your first memory of brussels sprouts might be feeding them to your dog or cat under the table. They aren’t among the most loved veggies, but when cooked correctly they can be delicious and extremely nutritious. Just don’t boil them to death like your mother used to do and don’t buy them frozen.
With this recipe I guarantee you will find love at second sight with brussels sprouts. Roasting them brings out the sweetness and crunchiness in them, it will also help maintain more vitamins and minerals compared to over boiling them.
Brussels Sprouts have endless health benefits, some of which are:
- They lower bad cholesterol (LDL)
- They protect us against cancer because they provide support to 3 body systems that play a role in cancer development: the detox system, the antioxidant system, and the anti-inflammatory system.
- They protect our heart thanks to the strong anti-inflammatory ability
- They protect our bones
- They can lower glucose levels thanks to the fiber content
- Help us look younger and beautiful due to the antioxidant content
Per cup they have:
- 4 grams of fiber
- 243% vitamin K
- 129% vitamin C
- 23% folate
All of that for only 56 calories, not bad right?
My recommendation is to include cruciferous veggies at least 2-3 times per week (serving size of 1 ½ cup) and don’t overcook them because they loose all the nutrients and will taste will sulfur!
- 1 cup of brussels sprouts cut in half
- 2½ tb of olive oil
- 1 tb of balsamic vinegar
- 1 tsp of raw honey
- 1 tb of sliced almonds
- Himalayan pink salt & pepper to taste
- Preheat oven to 420 F
- In a mixing bowl, mix the brussels sprouts halves with 1 ½ tb of olive oil and a pinch of salt & pepper. Place in a baking dish.
- Place in the oven at 420F for 15 minutes
- Remove from the oven and add balsamic vinegar, raw honey & 1 tb of olive oil.
- Place in the oven again for 3 minutes
- Toast 1-2 tb of sliced almonds in a pan and add them as topping
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