My Favorite Brussels Sprouts Recipe

Brussels sprouts are one of my favorite vegetables, although I didn’t realize it until about 2 years ago. For the most part, my love of them was roasted with a little oil, kosher salt/pepp, and that was it, until I tried this recipe:Ā

Not only is this recipe so flavorful, its gorgeous, and it set me out on a journey of cooking sprouts in new ways:

I *think* Fall has settled in, here in San Diego, and this is the perfect time of year for roasting vegetables. When I first made it, I didn’t measure anything. The addition of thyme (I didn’t have fresh, so I used dried) is probably my favorite flavor šŸ™‚

Here are some fun facts on Sprouts:

  • First widely cultivated in sixteenth-century Belgium, which is where their name comes from
  • Key dietary recommendation of the American Cancer Society
  • Contain a chemical called sinigrin, which suppresses theĀ developmentĀ of precancerous cells
  • High in isothiocyanates and sulforaphane, which inhibits cell proliferation, neutralizes carcinogens, and detoxifies environmental toxins
  • Supply good amounts of folate, potassium, and bone-building vitamin K, as well as small amounts of beta carotene

Source: The 150 Healthiest Foods on Earth, The Surprising, Unbiased Truth about What You Should Eat and Why, Jonny Bowden, Ph.D., C.N.S., 2007

Grassfed vs Grainfed

Grassfed beef is so much healthier, it just isn’t always easy to locate, or affordable. Seth and I attended an event recently at a local brewery, where we went on a brewery tour, and the brewmaster was talking about how they save up their “fermented grain slop” for a truck that comes once a week, and delivers it to cows, like it was a good thing that these cows are getting this (who knows after it’s saved for a week at the brewery for pick-up, how long it is until it’s actually delivered for feeding…). I think it clicked even a little more for me after that, and maybe even more so for Seth. They weren’t meant to eat that garbage, just like we weren’t meant to eat the garbage available to us today, only difference, we have a choice.

Further, doctors today are always saying that we need to limit our consumption of red meat, well, yes, we need to limit it if it’s grainfed, because it is poor quality andĀ damagingĀ to our bodies, so in essence they’re right. What they’re leaving out though, is that moderation and food eaten the way it was meant to be eaten, are what’s important. Not limited quantities of the low quality, added sugar/fat food around today.