I just love Brussels Sprouts. Especially when they've been crisped up either in the oven or panfried. Their outer leaves fall off and crisp up so nicely it adds a different dimension to the whole taste sensation of the dish. Here is a great whole foods recipe that just makes your taste buds dance.
Recipe (High fiber side dish): Garlic Lemon Roasted Brussels Sprouts
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!
Tip: Brussel sprouts contain the fat-soluble bone-loving vitamin K. You may want to eat them more often.
Additional Love: Try mashing up an avocado with some garlic, sea salt and some onion powder and add that overtop for a whole other dimension to this dish.
Michelle Post is a C.H.N.C. Holistic Nutritional Consultant and a graduate of the Metabolic Balance® Program (2016), Business Wellness Systems (2015) the Canadian School of Natural Nutrition 2015, and graduate of the Coaches Training Institute (2009).
“Since graduating from the Metabolic Balance Program I have successfully released over 35 lbs of weight and my energy has increased immensely. It is the best program I have worked with to reset my metabolism and rebalance my hormones. I've never felt better in my life.”
For more information on Michelle’s program, contact now to receive your FREE 20-minute telephone consultation (value over $40)!