Roasty, Toasty Brussels Sprouts

with Flaxseeds

Looking like tiny cabbages, Brussels sprouts fall into the cruciferous family of vegetables, which are believed to have cancer-reducing properties. They mitigate oxidative stress and reduce the levels of free radicals in the body. The sprouts also contain a healthy dose of omega-3s. Vitamin C and folic acid up the healthy ante. Typically, I grind my flaxseeds, which makes them easier to digest, but when left whole and roasted with the veggies, they give a pleasing crunch.

Serves 4 to 6

• 1½ pounds Brussels sprouts
• ½ cup garlic cloves, peeled
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons whole flaxseeds
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground turmeric

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Using a paring knife, trim the sprouts, cut an X into the trimmed bottom of each sprout, and place in a large bowl. Add the remaining ingredients and toss to coat.

Transfer to the baking sheet. Roast, stirring every 10 minutes, until the sprouts are golden and the garlic is tender, about 30 minutes. Serve.