Brussels sprouts, like their larger cousin the cabbage, contain sulforaphane, a compound that inhibits the DNA damage that is linked to cancer. Packed with vitamins C and K, Brussels sprouts can also help lower levels of harmful LDL (or so-called “bad cholesterol”).
Frozen sprouts are a quick and convenient option for this recipe just be sure to thoroughly defrost and dry them before using. When buying fresh sprouts, look for a bright green color and firm, tight heads. Although they’re harder to find, Brussels sprouts still on the stalk will stay fresher longer.
Instructions :
- Preheat the oven to 400°F. Trim the bottoms off the Brussels sprouts and slice them in half. (If using frozen Brussels sprouts, defrost them and pat them dry with paper towels first.)
- In a large bowl, whisk together the maple syrup, oil, mustard, and salt to taste. Add the sprouts and toss to coat with the maple mixture. Transfer to a roasting pan and cook for 20 minutes, stirring once, until the sprouts begin to soften and brown.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
