What I love about these non-starchy vegetables is that they feel and taste like a comfort food.
This recipe is a direct inspiration from embodywellness. (embodywellnesscompany.com) Thank you, Christine!
I love to eat brussels sprouts several times a week, as a side to a fish or egg, or on their own with a green salad.
They are a healthy, low-carb, and you can make them crispy which is my favorite way, by roasting for 30-40 minutes in the oven at 350 degrees.
My friend and fellow colleague (and beautiful, healthy mama), Christine said she added capers and pepitas (raw pumpkin seeds). Delicious!
You can halve them, peel them (so they are like crispy chips) or roast them whole.
I even added a bit of soy sauce and that added a nice kick!
Here’s what you do:
Take a baking sheet, line with parchment paper, and place your brussels sprouts on the pan (halved, shaved or whole)
Spray with olive oil or coconut oil, sprinkle a bit of sea salt, black pepper, and add capers in.
This is where I added some say sauce (just a bit)
Make sure veggies are coated evenly with all the ingredients and place in the oven on 375 for 30-40 minutes.
When done, you can add the pumpkin seeds to boost nutrition.