Roasted Brussels Sprouts are the perfect side to your next meal! They’re easy to make, delicious and super healthy. This recipe is keto, paleo, plant-based & AIP friendly!
DID YOU KNOW? In Traditional Chinese Medicine (TCM), Brussels sprouts are used to improve digestive health.
Just one cup of cooked Brussels sprouts provides four grams of fiber, which numerous studies show is important for digestive function.
Fiber helps to support digestive health by encouraging regular bowel movements, preventing constipation or diarrhea, and detoxifying the body by pulling toxins and waste out of the gut.
In addition, Brussels sprouts contain glucosinolates and sulforaphane. Glucosinolates can help protect the lining of the digestive tract and stomach therefore reducing the chances of developing leaky gut or other digestive disorders. Sulforaphane facilitates in the body’s detoxification process and can help prevent bacterial overgrowth from occurring in the gut.
According to TCM, it’s recommended that cruciferous veggies (like Brussels sprouts) be cooked to enhance digestion and to nourish the spleen, which can become taxed if bombarded with too many raw or cooling foods.
What you need for Roasted Brussels Sprouts
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Roasted Brussels Sprouts
- 2 lbs Brussels sprouts, halved
- 2 tbsp avocado oil
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Preheat oven to 400F.
- Toss Brussels sprouts in avocado oil, salt and pepper and spread on baking dish.
- Cook for 30-minutes, tossing them mid-way through.
- Once cooked, transfer to serving dish and mix in 1 tsp apple cider vinegar.