Crispy Roasted Brussels Sprouts

I think brussels sprouts get a bad rap. They can be one of the most hated on vegetables (aside from beets) without someone ever even trying them. I am here to say no more! Brussels sprouts are like tasty little cabbages! Good for you and yummy in the tummy!

Brussels sprouts can help lower cholesterol, can block the activity of sulphotransferase enzymes that can be detrimental to the health and stability of DNA within white blood cells, packed full of antioxidants (including vitamins C, E, and A), can fight inflammation on a genetic level, can help with cancer prevention, provide cardiovascular support, and aid in digestion.

Brussels sprouts are also high in vitamin K (which promotes healthy bones), vitamin C (which can support a healthy immune system, help fight hyper tension and lower blood pressure), vitamin A (protects eyes against cataracts and macular degeneration, maintain healthy bones and teeth, prevents urinary stones, and is essential to our reproductive organs) and folate (which can help properly transcribe DNA and suppresses the amino acid that can contribute to heart disease).

This recipe is quick, easy, has super fast clean up  and is a great main or side dish.

Crispy Roasted Brussels Sprouts

Based on a recipe by Pickles & Honey

  • 1 pound brussels sprouts
  • 1 tablespoons olive oil
  • 2 tablespoons Braggs Liquid Aminos (or soy sauce)
  • 2 tablespoons pure maple syrup
  • 2 cloves garlic, minced
Pre-heat your oven to 375 degrees F.
Line a baking sheet with parchment paper and set aside.
To make the dressing, whisk together olive oil, Braggs, maple syrup, and garlic in a small bowl. Set aside.
Prepare the brussels sprouts by chopping the ends off. You’ll want to chop about 1/3 of the stem side off.
Peel off the leaves and place them in a large bowl.
Pour the dressing over the brussels sprout leaves and toss to combine.
Transfer to your prepared baking sheet and spread into an even layer and bake for 8-10 minutes, until nice and crispy.

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