Roasted Brussels Sprouts

Brussels sprouts originated in Northern Europe and were named for the capital of Belgium, where they still remain an important local crop. Although they may look like small cabbages, Brussels Sprouts are anything but small when it comes to nutritional value. Along with Vitamin C, A and E, which provide powerful antioxidant and anti-inflammatory protection, Brussels Sprouts are very rich in vitamin K and folate. This cruciferous vegetable also contains large concentrations of health promoting sulphur compounds such as glucosinolate indole-3-carbinol (I3C), which is a potent anti-inflammatory that helps protect and promote detoxification through the liver.

Naturally Nora Tips:

  • Don’t Overcook: In order to reap their incredible nutrients, do not overcook them. If you experience stinky the sulphur smell of Brussels Sprouts it’s likely they are overbooked. In addition to the noxious smell, overcooked Brussels Sprouts will be mushy, or turn a muted green. Ideally, they should be bright green with a slightly crisp texture and pleasant, nutty/sweet flavor, even after they’re cooked.
  • Boost your detox system: The body detox’s on a daily basis, whether or not you decide to participate in a juice cleanse, or any other detox program. Brussels Sprouts powerful sulfur-containing compounds continue to be invaluable, as they help to activate enzyme systems in your cells and liver that are required for detoxification and shuttling toxins out of the body.
  • Consumption Options: make a bitch batch of these Roasted Brussels Sprouts and get creative with incorporating them into your weekly meal plan.
    • Snack: consume about 1-1.5 of these bad boys, sprinkled with 2 tbsp hemp hearts
    • Lunch: straight from the fridge, add about 1 cup to your favourite fresh salad
    • Dinner: pair with 1/2 Maple Roasted Acorn Squash and any protein of your choice.

Roasted Brussels Sprouts
Prep time
Cook time
Total time
Serves: 4 servings
What You Need
  • 1.5lbs Brussels Sprouts, halved, ends trimmed and yellow leaves removed
  • 3 tbsp cold pressed olive oil
  • 2 tbsp Braggs Liquid Aminos
  • 2 tbsp Nutritional Yeast
  • ½ tsp fresh ground pepper
  • 1 tsp himalayan salt
What You Do
  1. Preheat oven to 400 degree F
  2. Prep Brussels Sprouts and put them into a large mixing bowl
  3. Add olive oil, Braggs Liquid Aminos, Nutritional Yeast, ground pepper and salt and mix well until all Brussels Sprouts are covered
  4. Lay parchment paper on a baking sheet and spread out Brussels Sprouts evenly
  5. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.
  6. Reduce heat when necessary to prevent burning. Brussels sprouts should have some dark brown spots on them when done.
  7. Adjust seasoning with kosher salt, if necessary.
  8. Serve immediately or store in fridge for up to 3 days in tightly sealed glass container.


About Nora DeBora

Nora DeBora is one of Toronto's leading Health and Wellness professionals who is certified in holistic nutrition, yoga and personal training. She specializes in digestive wellness and is passionate about educating and empowering her clients to achieve their optimal health goals.

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