The best Brussels sprouts recipe is here to save you and your guests from flashbacks of the soggy sad sprouts of their youth. Brussels sprouts were once relegated as one of the most hated vegetables but in recent years popular chefs have brought them back into the limelight with a new appeal AKA by adding unhealthy but delicious saturated animal fats to the dish. If you’ve been weary to add Brussels sprouts to your table again, it’s time to try them with this Clean-friendly flavor-packed recipe.
Unlike many restaurant offerings, our best Brussels sprouts recipe doesn’t rely on bacon or cheese for flavor. A marinade base of red onion and garlic is ripe with healing compounds that are known to promote cardiovascular health, reduce high blood pressure, and boost the immune system. Fresh herbs add fragrance, flavor, and added health benefits. The bright color contrast of the dish makes it a perfect addition to holiday tables.
Eating a variety of colorful foods (or eating the rainbow) is one the key concepts to keeping a Clean-eating lifestyle throughout the year. Other than visual appeal, the key reason you want to keep a variety of color in your diet is that natural colors presented in the food represent the presence of phytonutrients. We talk about phytonutrients often because these organic compounds are responsible for reducing inflammation, balancing stress response, and improving insulin sensitivity. We believe that improving all these health factors is the key to improving overall health and wellbeing both during your cleanse and in daily life.
Fiber-rich foods are also a key component in making your Clean Program a very successful and enjoyable experience by aiding in better elimination. The high fiber content of the cruciferous Brussels sprouts in this best Brussels sprouts recipe will aid in helping you feel fuller longer.
serves 4 as a side
prep time: 40 minutes
cooking time: 15 minutes
Ingredients:
1 pound fresh brussels sprouts
1 large red onion, sliced thin
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1-2 teaspoons sea salt
1 teaspoon ground coriander seeds
Directions:
Cut the Brussels sprouts in half and place in a large bowl along with the sliced red onions.
Whisk together the olive oil, lemon, garlic, herbs, and spices then pour over the sprouts. Cover, shake the bowl to coat evenly then let stand for 20-30 minutes.
While the Brussels sprouts marinate, preheat the oven to 400°F.
Spread the veggies out on a sheet pan then bake for 15 minutes. Serve warm or at room temperature.
Recipe by Frank Giglio
Photography by Lynn Karlin
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