- baby brussels sprouts - 3 cups
These little sprouts are packed with antioxidants as well as having a healthy dose of powerful anti-inflammatory properties. They are also high in fiber so they aid in digestion.
- canola oil - 1 tsp, organic
- dulse - 1/2 tsp, optional (may substitute kelp flakes)
Dulse is a sea vegetable, which is high in many trace minerals that are essential to your health, including iodine.
- himalaya salt - 1/2 tsp
- walnuts - 1/2 cup (may substitute pine nuts)
This heart healthy nut has a high amount omega 3 fatty acids. Walnuts are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E. They are also one of the best plant sources of protein.
Cut the brown end off of the brussels sprouts. Peel the most outer layer of leaves off of each one. It's really easy if you just roll your thumb along the outside after you cut the brown end off. It just slides right off.
Put the brussels sprouts and the nuts in an oven safe dish.
Pour on the oil and toss to coat. Make sure that the coating is even.
Add dulse or kelp flakes and salt. I add the dulse or kelp flakes because they add another level of nutrients to the dish.
Seaweeds are high in calcium, magnesium, manganese and most importantly iodine. We are very deficient in iodine in our diets today. I add a sprinkle of dulse or kelp to anything I add salt to.
Bake for about 15 minutes. Mix around a couple of times while they are cooking. That ensures an even crispiness to the outside skin. The outside of the sprouts should get a little brown and toasty looking.
Put the oven on High Broil. Put the Brussels Sprouts back in for about 2 minutes. You just want to maximise the crisp factor.
When they are done they should be crispy and salty on the outside and softish on the inside.
They are one of my all-time favorites. This dish is the one my in-laws always request at holiday get-togethers.