Brussels sprouts have for some reason always had a bad rep and are renowned for being 'gross'. My mum never liked them growing up as a kid, and as a result, I never ate them growing up. Only in recent years have I started incorporating them into my diet, and let me tell you, I absolutely love them! They taste amazing when season and roasted until crispy.
Cruciferous vegetables with buds that look like miniature cabbages, brussels sprouts are incredibly nutritious. They contain over 80 micronutrients, including carotenoids, vitamin K, vitamin C, vitamin A, vitamin E, a range of B vitamins, phytochemicals, glucosinolates , sulfur and many minerals. Regular consumption of brussels sprouts may have anticancer, antioxidant and detoxifying effects on the body.
I can promise you this recipe is super easy. I didn't measure the ingredients however all you need is a little bit of the seasoning to reap the asian flavours. I usually cook up a batch at the start of the week for easy prep for my meals. This recipe is a perfect side dish for any asian-inspired meal, it goes super well with some wild-caught salmon and brown rice!
Brussels sprouts (as many as you like)
Tamari (gluten-free soy sauce) or Coconut Aminos (a soy-free alternative made from fermented coconut nectar)
Extra-Virgin Olive Oil
Ground coriander seeds
Ground sweet paprika
Pepper to season
Preheat your oven to 150 degrees celsius. Prepare an oven-proof dish or line a baking tray with baking paper
Thinly slice the brussels sprouts and add to the dish. Cover with olive oil and your desired amount of tamari/coconut aminos and mix until coated completely.
Sprinkle the ground coriander seeds and ground sweet paprika and season with pepper. Mic until coated.
Place in the oven and bake for 45 minutes or until crispy. Enjoy alone or as part of a meal!
Natural Medicines (n.d.) Brussels Sprout. Retrieved from https://naturalmedicines-therapeuticresearch-com.ezproxy.laureate.net.au/databases/food,-herbs-supplements/professional.aspx?productid=1477