There is still time to love your Brussels sprouts this spring. This simple recipe makes for a great side dish for chicken or fish. Serve alongside a fresh salad and you'll create a high fibre meal that is good for your waistline.
Brussels sprouts are a cruciferous vegetable from the Brassica family. They are low in calories and high in nutrients, including vitamins A and C. They also contain sulfur compounds, which are beneficial in preventing cancer.
Brussels sprouts also contain the fat-soluble bone-loving vitamin K (helps with calcium uptake into the bone).
If you have any sort of suspected thyroid issue, I recommend you always cook Brussels sprouts and other cruciferous vegetables so that you minimize the goitrogens in them (goitrogens require more iodine to metabolize).
1 lb Brussels sprouts (washed, ends removed, halved)
2-3 cloves of garlic (minced)
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
dash salt and pepper
Preheat oven to 400F.
In a bowl toss sprouts with garlic, oil, and lemon juice. Spread on a baking tray and season with salt and pepper.
Bake for about 15 minutes. Toss.
Bake for another 10 minutes.
Serve and Enjoy!