Brussels Sprouts get a bad rap. They can be super boring and bland if you don’t jazz them up. If you over cook them, they are kind of smelly.
Brussels Sprouts are part of the cruciferous vegetable family, which includes cabbage, kale, broccoli, and collard greens to name a few. These little fellas are high in sulphur which promotes detox. Other health benefits of eating cruciferous vegetables include; lowering your risk of cancer, promoting hormone balance, reducing inflammation, and stimulating your immune system. As long as your thyroid is functioning optimally, these little gems are your friend! If your thyroid is low, you definitely want to cook these. Cruciferous vegetables also contain vitamin A, C, and B, plus magnesium and fibre.
This recipe is AMAZING. We make these often and they are always met with big smiles! Roasted garlic, basil and balsamic – you know they are going to be great! Served along side a whole roasted chicken and a salad is a huge flavour supper, where leftovers will be fought over for tomorrow’s lunch.
- 2 lbs Brussels sprouts, dry end cut off, and then halved
- 2-3 tbsp ghee (I’ve done this with goose fat to, also yummy)
- 1 head roasted garlic
- 2 tsp balsamic vinegar
- 1/2 cup fresh basil chopped (Here’s a video on chiffonade, it’s the best technique for cutting basil)
- pinch sea salt and fresh ground pepper for seasoning
Place ghee in a large frying pan and heat to medium high heat.
Once ghee is warm add your halved Brussels sprouts and salt and pepper and sauté for 10-15 minutes until you can stick a fork through them. They will be browned and caramelized.
Once the Brussels sprouts are tender, add the balsamic and roasted garlic. The cloves of garlic will mash into your dish when stirred as they are practically mush already.
Finish with basil and serve.
So amazing. Notice the toddler hand… She can’t wait.