This is a super simple recipe of a super food. Brussels sprouts are in season in the fall and the perfect vegetable to compliment your Thanksgiving–and any other–meal. While they can be a bit bitter, the key to enjoying Brussels sprouts is to add zest with some acid.
No time to Cook? Check out my free e-book, 40 Tips Guide to Speed up Cooking without Eating Junk for simple tips
Brussels sprouts are in the cabbage family which are very important for detoxification. They’re also packed with nutrients, fiber, and low in sugars and calories.
When it comes to Brussels sprouts, my patients either love them or hate them. I find that picking the right cooking technique is key. If you boil them, nah. Not so good. But roasting is a different story, especially if you add some zest with lemon or vinegar.
And if they’re really bitter for your liking, chances are, you eat too much sugar.
Check out these recipes from other super detox vegetables:
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Roasted Brussels Sprouts Recipe
I used avocado oil because it has a lower smoke point than olive oil. Keep the Brussels sprouts whole or cut them in half. The choice is yours. If you like them dry and more crunchy, cutting in half is the way to go.
- 1 lb fresh Brussels sprouts
- 1 tablespoon avocado oil
- 1/4 teaspoon ground garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Juice of 1 lemon, or 1 tablespoons apple cider vinegar
- Pre-heat oven to 400 F
- Wash Brussels sprouts and remove outer brown leaves. You can cut them in half if you like or keep them whole. Place them on a baking sheet
- Drizzle avocado oil. Toss to make sure they’re evenly coated
- Roast in the oven for 30-40 minutes, longer if you like them softer
- Meanwhile, combine the garlic, salt, pepper, and lemon (or vinegar)
- When cooked, place them in a bowl. Drizzle lemon sauce over the sprouts and toss
- Serve immediately