Remember as a kid, hiding these in a plant when your mom made them? This preparation not only makes them delicious but kid and husband friendly! What you need:
- 1 bag or bunch of brussel sprouts. If little you don’t need to cut, if larger trim ends and cut in half
- a good drizzle of olive oil to cover brussel sprouts, I’d say about 2 Tbsp’s
- a good drizzle of pure maple syrup equal to the oil (please don’t use Aunt Jemimah!)
- sea salt to taste
Roast in the oven at 350-450 approx 15-20 minutes or until the outside leaves starts to brown and get crispy (the best part!) stir once or twice during cooking. I put this range because sometimes I cook in the oven while cooking something else and they still turn out awesome!
Benefits of Brussel sprouts: Did you know Brussels are closely related to kale, collard greens and broccoli? They provide the same phytonutrients that produce the enzymes involved in detoxification of our bodies. These cruciferous vegetables contain glucosinolates which have powerful protective effects against many cancers. Have you ever heard not to eat these vegetables because they effect thyroid function? I find this rumor to be unfounded and based on my research not something to worry about unless you are eating 2-3 lbs of raw cruciferous vegetables everyday. If you are nervous about thyroid function make sure to get enough iodine by eating seaweed products and/or iodized salt products see here for more information on iodine.
