I first created this dish during the second week of my 21 day cleanse C L E A N. I had already made my usual dishes once or twice and I was looking for something new to try. Thankfully, Brussels sprouts were just coming into season and I couldn’t wait to get them in the oven!
- Brussels sprouts belong to the cruciferous vegetable family, which are known for their anti-cancer properties and estrogen detoxifying actions. These mini cabbages are loaded with vitamin K, an important nutrient for reducing inflammation that leads to chronic conditions. Vitamin K plays a fundamental role in maintaining bone health and regulating blood clots. Vitamin K can be found in abundance in green vegetation, such as kale, spinach, collard greens, Swiss chard, parsley, beet greens, and broccoli.
- Hazelnuts, or filberts, are high in vitamin E that helps to maintain healthy skin, nails, and hair. Hazelnuts are a good source of ‘heart healthy’ monounsaturated fats like oleic acid too. Oleic acid helps with the absorption of fat-soluble vitamins like vitamin E and K. Without fat present, these vitamins wouldn’t be properly assimilated!
Cinnamon Roasted Brussels Sprouts Ingredients:
2 cups Brussels sprouts
1/2 cup hazelnuts
1 tablespoon coconut oil, melted
1 tablespoon apple cider vinegar
1 teaspoon cinnamon
sea salt & pepper
Preheat oven to 350°F. Trim the ends of the Brussels sprouts, remove the outside leaves, and cut them in half. Combine coconut oil, vinegar, and cinnamon in a large bowl. Toss dressing with the Brussels sprouts and season with sea salt and pepper. Pour them evenly across a baking dish. Roast for 30 minutes, mixing halfway through. Once cooked, the outside leaves should be slightly crispy and the centres tender. Season with additional sea salt to taste.
Recipe originally published on www.lulora.com