I know what you are thinking…”Really brussel sprouts???”. I’m not going to lie, I would pass by these miniature cabbage looking things every time I went to the grocery store, never once looking back. Boy, was I missing out! These little guys are anything but little in regards to the amount of nutrient value they bring to the table.
Some of the health benefits of brussel sprouts:
- They are a cruciferous vegetable-which are concentrated with sulfur compounds. Hello detox! That’s right brussel sprouts help detoxify the body by boosting the body’s detoxification enzymes. That’s why our liver loves this stuff, because it helps the liver’s ability to neutralize toxins/carcinogens!
- Beautiful skin– they are a great source of Vitamin C, which we know is one of the best antioxidants. Vitamin C is needed to manufacture collagen- which supports the elasticity of our skin!
- Fiber, hooray! – Fiber feeds the good bacteria in our gut and nourishes the cells lining it. This is crucial for the health of our entire body… from fighting off infections and viruses to healthy glowing skin!
- Strong bones– Brussel sprouts are packed with nutrients that support bone health (calcium, magnesium, copper, vitamin K…etc).
- Sleep – That’s right! Turkey is not the only source of tryptophan! Brussel sprouts are one of the highest vegetable sources of tryptophan. Tryptophan is needed to make serotonin (well known as our happy hormone). Well, Seretonin is also responsible for feelings of calmness and sleepiness!
I could go on and on! But you’re probably saying “Get on with it! What is the recipe?!”. Ok, Ok… here is it and you will be happy to know that this is one of the EASIEST recipes ever. This makes an excellent side dish, and you can easily cook your main while these guys are cooking in the oven.
- A bunch of organic brussel sprouts (10-15)
- A bunch of little red organic potatoes (5-8)
- Himalayan pink salt
- Good quality extra virgin olive oil (about 3-4 tablespoons- depending on how many veggies you use)
- Set the over to 400F bake
- Wash the potatoes and brussel sprouts
- Cut up the potatoes into small chunks
- Cut off the stubby end of the brussel sprouts and peel off the first layer of leaves
- Line a baking pan or dish with parchment/wax paper
- Throw the brussel sprouts and potatoes into the baking dish and sprinkle with salt and pepper and a good drizzle of olive oil
- Mix them up with your hands, coating all the veggies
- Put in the oven for 40 min. Once or twice stir them around so all sides cook.
- They are done with the potatoes are slightly golden and easily pierced with a fork. The brussel sprouts should be a little golden.
- Plate with eggs for breakfast, or a side for lunch or dinner. Enjoy!