Ok, I will admit that brussel sprouts are the one vegetable I really dislike and I know I’m definitely not the only one. Rich in nutritional value however, means including these cruciferous vegetable into our diet are valued in helping protect the body and contribute to a healthy diet.

So what’s so great about brussel sprout?

– Helps detox the body

– High in fiber

– Helps lower cholesterol

– High in antioxidants

– Protects our DNA

– Aids digestion and protects our stomach lining

– Reduces inflammation

– Full of vitamins and minerals

– Assists cancer prevention

All aspects of nutrition and food should be enjoyable. There is no need to block your nose, close your eyes, screw up your face and have a chaser ready next to you just to provide your body with the goodness of brussel sprouts.

This recipe is an easy and tasty way to serve your brussel sprouts as a side dish.

Recipe:

– Brussel sprouts

– 1 cup almonds, roughly chopped

-1-2 tbsp coconut oil/ macadamia oil/ olive oil (I used coconut oil)

– 1-2 tsp paprika

-2 pinches of hymalayan/celtic salt

 

Preheat oven to 170 degrees.

Cut the bottom off the brussel sprouts and cut in half or quarters, depending on their size. This will allow them to cook through with out over cooking them and loosing valuable nutrients.

Place them in a bowl and pour boiling water into the bowl, covering them. Leave them to blanch for 3-4 minutes.

Drain water out and mix through the oil, paprika, salt, and almonds.

Spread out on a baking tray and bake for approximately 15 minutes or until brussel sprouts have softened and almonds have roasted.

Serve in a bowl on the table to add to your meal or on the side of your plate. I also enjoy them mixed through lettuce leaves, with baby tomatoes and roast chicken breast pieces.