One of the most affordable ways to afford a real food diet is to eat seasonally. This time of year brussels sprouts are extremely affordable and when cooked right, are absolutely delicious. Most people I come across think they don’t like this fall favorite. However I have this saying: There are very few to any vegetables we truly don’t like. It’s a matter of finding a way to cook them that we like.
My favorite way to eat this delicious miniature cabbage looking vegetable is to be roasted and to really take them to the next level, lightly coat them in bacon grease. Seriously, so good!
Brussels sprouts are must try because they pack such a nutritional punch. 1 cup gives us:
- Just 56 calories
- 243% RDA of Vitamin K1
- 129% RDA of Vitamin C
- 23% RDA of Folate (the natural form of folic acid)
- Rich source of glucosinolates which helps us detoxify cancer-causing substances and are also anti-inflammatory.
- And much more! (Learn more about this wonderful vegetable here.)
And that sulfur smell that is associated with most cruciferous vegetables is important for the second phase of detox. If you smell the sulfur smell horribly, it means you overcooked them.
I love to test my recipes on many people and roasted has definitely been the favorite around here. So gives these and try and let me know what you think by commenting below!
Simple Roasted Brussels Sprouts
- 1 1/2 lbs brussels sprouts
- 1-2 tbsp extra virgin olive oil or bacon grease
- 1/2 tsp salt
- Preheat oven to 400 degrees.
- Cut off the brown bottoms of the sprouts and remove any yellow outer leaves. Then slice in half length wise.
- In a bowl, lightly coat with olive oil or bacon grease.
- Line baking sheet with parchment paper and lay sprouts down in a single layer. Sprinkle lightly with salt.
- Roast for 30-40 minutes, shaking from time to time to help them brown evenly. You want them slightly browned on the outside and tender on the inside.
- Remove from oven and serve warm.