This is what they look like after roasting!
My quest to totally eliminate wheat from my diet and significantly decrease my carb intake (per my thryoid doc’s recommendation - keeping under 100g per day) means tons of veggies for dinner!
I’m aiming to have super nutrient dense foods and I allow myself to have an unlimited amount. What I’ve noticed is that when I load up on unlimited amounts of healthy foods - I get fuller easier with less actual food and have less cravings for anything else. I eat until I’m satisfied and then I stop and I don’t feel guilty.
Brussels sprouts are notorious for being a veggie that people love to hate on. I don’t get it. They taste great, They’re versatile and can be superstars by themselves or compliment any recipe. Their texture is unique and particularly hearty.
Health Benefits: They are packed with protein and Vitamins C & A & K. And fiber. They even help reduce your risk of cancer or heart disease (source) and regulate inflammation.
They are low in calories and serve up a little bit of healthy fat. Oh and you’ll also be excited to know they are a source of magnesium, phosphorus, zinc, calcium, manganese, copper, selenium & iron.
If you haven’t experimented with them in the kitchen - do it. This recipe is incredibly easy & requires only 4 other ingredients that you probably already have.
Just toss them in olive oil, add fresh cracked pepper & just a tiny bit of kosher salt and balsamic vinegar and put them on a baking sheet. Bake at 400 for 25 minutes - done!
They are great with mushrooms, dates, nuts or bacon - yum!