When Dr. Price was a child she referred to Brussels sprouts as Martian heads. Now she just refers to them as delicious! Roasting brings out their sweetness and the garlic sauce adds a nice kick. Or skip the garlic sauce and add ⅓ cup walnut pieces and ⅓ cup dried cranberries to the Brussels sprouts when they have been roasting for 25 minutes, then continue cooking for another five minutes.
Targeted Side Effects: Hot flashes/night sweats, wound healing, fatigue, constipation
A good source of vitamins A and C and iron
Calories: 180; Total Fat: 14 g; Saturated Fat: 2 g; Total Carbohydrates: 12 g; Fiber: 4 g; Protein: 4 g
1 pound Brussels sprouts, trimmed and quartered, fresh or frozen
¼ cup olive oil, divided
¾ teaspoon iodized salt, divided
¼ teaspoon pepper
1 teaspoon lemon juice
12 garlic cloves, separated and unpeeled
Preheat oven to 400°F
1. Toss Brussels sprouts with 3 tablespoons oil, ½ teaspoon salt, and the pepper. Arrange on a baking sheet lined with parchment paper.
2. Roast for about 30 minutes or until Brussels sprouts start to brown.
3. While Brussels sprouts are roasting, make the garlic sauce. Toss garlic cloves with half the remaining oil to coat them. Wrap in aluminum foil and cook on baking sheet for 20 minutes, until squishy to the touch. When garlic is cool enough to touch, squeeze pulp out of the skins and mash with a fork. Stir in remaining oil, salt, and lemon juice.
4. Spread over Brussels sprouts and roast for an additional five minutes.
Health Tip 101: Brussels sprouts contain very high levels of vitamin C, which helps to fight infections. Vitamin C also promotes wound healing and decreases scarring.
Roasted Brussels Sprouts with Garlic Sauce