Brussels Sprouts are miniature and very tender cabbages. All members of the cabbage family are rich in sulphoraphanes, phytochemicals that promote detoification of environmental chemicals and hormones such as estrogens. Sulphorphanes also support normal inflammation control as well as contributing cell protective anti-oxidant activity.
Here is a basic easy to prepare recipe with some very tasty variations!!!
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F.
- Prepare the Brussels sprouts by trimming off the brown ends and removing yellow outer leaves.
- Toss together in a bowl with olive oil, salt and pepper.
- Place on a baking sheet or pan and
- Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
- Shake the pan every 15 minutes to brown evenly.
- Sprinkle with a little sea salt and serve immediately.
- Balsamic Roasted Brussels Sprouts : Add 1 tablespoon thick baslamic vinegar
- Garlic Roasted Brussels Sprouts: Roast with 12 peeled cloves of garlic
- Spicy Sweet Garlic Cumin Brusells Sprouts: Saute 2 chopped cloves of garlic and 1/2 teaspoon cumin seeds, pinch of red pepper flakes or cayenne in olive oil for 2 minutes. Add 1 tablespoon of honey or maple syrup (optional) and juice of 1/2 lemon
- Walnut or Pecan Roasted Brussels Sprouts with Dried Cranberries: Add 3 ounces of lightly toasted pecans or walnuts. Toss with olive oil, salt and pepper. Before serving toss with 4 ounces of dried cranberries.