Brussels sprouts are part of the Brassica family of vegetables, which includes broccoli, cauliflower, cabbage and kale. The brassicas are wonderful to include in your diet anytime, and especially when you are doing a detox. They are rich in phytochemicals, and are celebrated for supporting liver detoxification and their anticarcinogenic and anti-inflammatory properties. Brussels sprouts in particular are full of fiber and vitamins C, E, A and K. They have chemicals that are believed to play a role in keeping the body’s DNA intact and functioning properly. In the cookbook Brassicas, they are referred to as “the emeralds of the food world.”
This recipe is one of my holiday favorites, and really highlights the subtle sweetness of Brussels sprouts. It’s easy to make and is always a big hit!
- 2 pounds of brussels sprouts
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 cup walnuts
- 2 tbsp parmesan cheese
- Salt and pepper (to taste)
- Preheat oven to 375. If you’re using Brussels sprouts off the stalk, take them off. Wash the sprouts.
- Chop sprouts until they are a uniform size, leaving the small ones whole and possibly cutting the larger ones into quarters.
- Boil Brussels sprouts for 5 minutes and pat them dry.
- Place Brussels sprouts in roasting pan and pour in olive oil and vinegar and stir until sprouts are coated well. Add salt and pepper to taste.
- Roast for 20 minutes. Add chopped walnuts and roast for 5 more minutes until walnuts are browned.
- Sprinkle with parmesan cheese and enjoy!