Brussel Sprouts - they've been your worst enemy since childhood. Well I'm here to tell you that you no longer need to hide these babies in your milk because I've found a way to make them taste as amazing as they look! Many people don't know this, but they actually contain indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells along with sulforaphane (another anti-cancer chemical).
The most popular (and stomach turning) way to prep brussel sprouts is to boil them - however doing this strips them of all their enchanting cancer-preventing nutrients! To keep your nutrients in the sprouts you can steam them, stir fry them, microwave them or make them like this...
Ingredients
- about 1 lb brussel sprouts
- 3 tbsp grapeseed oil
- salt & pepper to taste
- 1 tsp lemon juice
- 1 tsp mustard
- 1 tbsp honey
1. Pre-heat your oven to 450 degrees. Wash and drain your sprouts then cut them into quarters.
2. Place your sprouts in a bowl or ziploc bag. Dump in your 3 tbsp of grapeseed oil, then cover the bowl or zip the bag, and shake them around so every sprout is covered.
3. Dump them out on baking sheet, ensuring every quarter is touching the sheet - not piggy backing on another sprout - and sprinkle salt and pepper over them.
4. Put the sprouts in the oven for 14-16 minutes. At the 7 minute mark, pop them out of the oven and spoon 3 tbsp of water over them, then place them back in the oven for their final 7-9 minutes.
5. While they're cooking, mix up the lemon juice, honey and mustard until it has an even consistency.
6. When the sprouts are done, take them out of the oven and transfer them to a bowl. Pour your lemon honey mustard mix over them evenly and serve.
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