Brussels Sprouts are some of my favorite things to eat because as a cruciferous vegetable, they aid in detoxification. They also contain a good dose of fiber, which is helpful in keeping blood sugar levels steady and keeping you feeling fuller longer. I recently learned they are one of the best sources of plant-based omega 3s, which means… improved brain health!
My husband and I make them two different ways, which are both delicious and filling.
Here’s how I make them:
- 1 pound of brussels sprouts, cut in half
- 2 tablespoons avocado oil
- 1-2 teaspoons garlic powder
- pink himalayan sea salt
- pepper
- crushed red pepper (optional)
- freshly grated parmesan cheese (optional)
Mix all the above together and spread in a pan. Place in preheated oven set at 350 and roast for 45 minutes, opening halfway through to move them around.
How my husband makes them:
- 4-5 bacon slices
- 1 pound of brussels sprouts, cut in half
- salt
- pepper
- garlic powder
- crushed red pepper (optional)
- 1/3 cup balsamic vinegar
- 1 tablespoon maple syrup or brown sugar
Fry bacon in pan until crispy on medium heat, then remove. Place cut brussels sprouts in bacon grease in pan and sprinkle seasonings all over them. After the brussels sprouts have browned and are soft, about 4-5 minutes, add balsamic vinegar and honey and cook for 3-4 minutes or so until sauce thickens. Then add chopped bacon back in. Yum!
Sparking Wholeness with Erin Kerry 