Brussels Sprouts
Balsalmic Roasted Brussels Sprouts
I have always hated Brussels Sprouts, yes I admit it, but I can admit that now because now I love them. This is a simple way to get the extra benefit of the cruciferous family of vegetables. Brussels spouts, broccoli, cauliflower and kale are all in the brassica or cruciferous family and the all contain compounds the aid the liver in filtering extra estrogens out of the body. This provide anti-cancer effects.
Brussels sprouts
Olive oil
Balsamic vinegar
Maple syrup
Coconut oil spray
Wash the Brussels spouts and slice the knotted end off. Cut the brussels in 1/2 or in 1/4 depending on how big they are, how quickly you need them to cook or your taste preference. Place prepared brussels in a bowl and coat with olive oil. Mix well to make sure all the brussels are coated with oil. Then pour on 2-4 tbls of balsamic vinegar and drizzle lightly with maple syrup. Mix throughout and poor onto a cookie sheet that has been coated with coconut oil spray. Even though they are coated in olive oil they can stick, so I used the coconut oil spray to prevents that issue. Place in 375 degree oven for until brussels are soft and ready to eat. I haven't actually timed it yet, but it should be between 20 and 30 minutes.
Meal Ideas:
Click here for a meal idea with rice pasta and basal pesto. The link is for the Basal pesto recipe and at the bottom of the recipes are the meal idea.
Citrusy Brussel Sprouts
1 lb fresh Brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice, fresh squeezed
1/4 cup slivered almonds (omit during detox)
Boil in water or steam Brussels sprouts for 3-4 minutes until just tender. Split one open to see if it has cooked to the middle. Strain and place in a bowl of ice water to keep the color bright green. Cut into halves. Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent. Add the Brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness. Add salt and pepper to taste while the sprouts are cooking. Whatever you do, do not over-cook, as the sprouts will be bitter. Remove from heat, toss in half of the slivered almonds and the lemon juice. Add salt and pepper if needed. Put into serving dish and garnish with the rest of the almonds.