Roasted Brussel Sprouts
I was afraid to name this post “Brussel Sprouts” because I thought you wouldn’t read it. Poor brussel sprouts have a pretty bad rap. I’m willing to bet you might have even turned your nose up and said “yuck,” so I’m grateful that you’re still here.
The poor, neglected brussel sprout. It’s been on the “Foods I Hate” list for many of you for far too long. My guess is that, once upon a long, long time ago, someone boiled some brussel sprouts for you, overcooked them, and then forced you to eat them before you could have dessert. Am I right?Brussel sprouts are basically tiny little cabbages. They are full of amazing goodness and are especially high in vitamins C and K.
Vitamin C has obvious benefits as an immune enhancer (we hear all the time to get in extra vitamin C when we have a cold!) but did you also know that it can help support your adrenals? Your adrenal glands sit on top of your kidneys and help with the “fight or flight” mechanism, supplying cortisol to your body in times of stress. Vitamin C can help your adrenals to stay healthy, allowing your body the nutrients it needs to support your body in times of stress.
Vitamin K is another amazing powerhouse nutrient. Vitamin K has been found to support the health of your bones and also aids in blood clotting. Brussel sprouts have also been linked to prevention of cancer, which gives you all the more reason to include them on your dinner plate!
Luckily, these days there are tons of ways to prepare brussel sprouts and have them taste amazing. This recipe was inspired by a dish I often get at one of my favorite restaurants. They are salty, yet slightly sweet, and roasting gives them a great texture. I hope you will add these to your meal plan this week!
Roasted Brussel Sprouts
8oz brussel sprouts, washed and halved
1-2 TBSP olive oil
2-3 TBSP tamari
1 TBSP miso paste, or more to taste
Heat oven to 350 degrees. Wash and halve brussel sprouts, cutting off knobby ends to discard. Toss with 1-2 TBSP of olive oil to coat and then spread in a single layer on baking sheet. Place in oven and roast 20-30 minutes or until lightly browned on edges. In the meantime, whisk miso paste and tamri together in a bowl. After removing roasted brussel sprouts, toss with tamari and miso mixture to coat. Taste and adjust as necessary adding more tamari or miso paste as desired. Serve as an appetizer or as a side dish with your favorite protein and salad!