Roasted Brussels Sprouts
Most patients cringe when I talk about Brussels sprouts in practice but they are so nutritious everyone should try them. They are a nutrient dense vegetable that is chalk full of antioxidants, vitamins and minerals. Brussels Sprouts are high in Vitamin B, Vitamin C and Vitamin K and are great for boosting the immune system.
I found this recipe in my favourite cook book, Practical Paleo, and made it for my family one weekend. My Dad, who refused to eat Brussels Sprouts until that day, tried them and asked for a second serving. I promise this delightful side will be sure to impress even the harshest of critics in your family !
YIELD: 4 Servings
TIME: 25 Min[jcolumns]
- 4 cups Brussels Sprouts
- 1/2 cup fennel, thinly sliced (about 1 bulb)
- 2 tbsp olive oil
- 2 tbsp chopped fennel fronds (the tops that look like dill)
- Sea salt and black pepper to taste
- Preheat oven to 375 degrees F
- Remove outer leaves and ends from Brussels sprouts and slice into 1/8 inch pieces.
- In a bowl, combine fennel, Brussel sprouts and fennel fronds
- Toss all vegetables with olive oil and top with sea salt and black pepper.
- Roast for 20 minutes.