We love brussels sprouts at home!
They may have had a ‘bad rap’ while you were growing up but these tasty veggies are the perfect side dish for any meal. This dish is free of gluten, dairy and soy.

Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B vitamins, such as folic acid and vitamin B6 (USDA nutrient table, right); essential minerals and dietary fibre exist in lesser amounts (table).

As with broccoli and other brassicas they contain sulforaphane, a phytochemical under basic research for its potential anticancer properties. Although boiling reduces the level of sulforaphane, steaming and stir frying do not result in significant loss.

Consuming Brussels sprouts in excess may not be suitable for patients taking anticoagulants such as warfarin since they contain vitamin K, a blood-clotting factor. In one such reported incident, eating too many Brussels sprouts may have countered blood-thinning therapy.
Information credited from Wikipedia
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Course - Side Dish
Cuisine - American
Servings: 4 Servings

Ingredients:

• 1 Lb Brussels sprouts Washed, rinse, end stems cut off and then cut in half
• 2 Tbsp Extra virgin olive oil
• To taste Sea salt
• To taste Pepper

Instructions

1. Preheat oven to 400°F.
   

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2. Trim ends of brussels sprouts, halve each sprout lengthwise, then toss the in a
   

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3. large bowl with oil, salt and pepper (you can also add you favorite seasoning/spices to the mix).
   

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4. Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes.
   

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5. The leaves that are loose will be especially brown and crispy. Transfer sprouts to a serving bowl.