Lemon Roasted Brussels Sprouts

LemonRoastedBrusselsSprouts_Filtered

Light, crispy, and delicious… these Brussels sprouts are to die for (yes, you heard me right!!) 🙂 This recipe has no added sugar or vinegar, like many popular recipes do, and yet yields a sweet and savory flavor that will leave you cleaning your plate for sure! Brussels sprouts are an excellent source of vitamin C and vitamin K, as well as numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. This makes an excellent side dish or pairs well with a green salad for a nutritious and satisfying vegan meal.

Prep Time: 15 mins + 30 mins cooking time
Serves 4

Ingredients:

1 to 1.5 lbs brussels sprouts (raw, preferably organic)
1 medium lemon, juiced
2-3 TBS Extra Virgin Olive Oil
2 tsp garlic powder
1 tsp onion powder
Fine ground Celtic sea salt (about 1-2 tsp)

Directions:

Preheat oven to 400 degrees Fahrenheit.

Wash Brussels sprouts* (see tip below), then cut off the bottom part of the sprout (the stem), and slice in half lengthwise. Discard any outer leaves that come off easily, or are otherwise undesirable (ie. browning or blemished)

Place prepared sprouts in a large rectangular baking dish (I use a pyrex dish), and drizzle with olive oil. Add lemon juice, garlic powder, onion powder, and salt generously with sea salt. Use your hands to mix well, massaging the seasonings into the sprouts, and spread them into an even layer in your baking dish.

Place in the preheated oven for 30-35 minutes, stirring every 10 minutes or so, to ensure even browning. Sprouts are done when they are a bit toasted looking on the outside, and tender in the middle. Let cool for a minute or so, then serve, adding more salt if desired.

Namaste! ❤

*  To easily wash Brussels sprouts: place them in a large bowl, cover with water, and add 20 drops grapefruit seed extract and 1/2 tsp ascorbic acid (vitamin C powder). Stir to combine and let sit for 20 minutes. Rinse, drain, and proceed with the recipe. Soaking vegetables like this helps to tenderize the sprouts, as well as kill any pathogens and mold spores that may be along for the ride.

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