If you don’t like brussel sprouts this recipe might change your mind. These are not your grandma's brussel sprouts. This recipe is perfect for fall time and would be a great side dish at Thanksgiving. If you’ve been looking for a way to get in extra greens I highly recommend trying this recipe.
Brussels Sprouts Benefits
Brussels sprouts are a specific type of vegetable called a cruciferous vegetable which means they contain sulforaphane, a chemical that boosts enzymes in the body that help to fight against pathogens and pollutants, supports liver function, and can support brain and eyesight, according to “How Not to Die” by Dr. Micheal Greger. According to author Dan Buettner, who has been discovering secrets about longevity from certain regions he calls blue zones, found that an area in Sardinia may contribute some of their longevity to their love of cruciferous vegetables.
The list of cruciferous vegetables goes on. Some other examples are broccoli, cabbage, kale, bok choy, arugula, collard greens, mustard greens, horseradish, turnip greens, and radishes.
An important thing to know about sulforaphane is that it works on a chemical flare reaction which is pretty complicated but in this sense basically just means that the chemical is activated by chopping into the vegetables. Unfortunately this chemical is inactivated by cooking but there is one way to make sure you still get the amazing health benefits from these vegetables which is by chopping them, waiting 40 minutes and then cooking. That will leave enough time for the sulforaphane to develop.
This recipe is very simple and also very forgiving and great if you’re not too confident with your skills in the kitchen.
First start by washing and halving about 2 cups of Brussels sprouts, then set those to the side and wait 40 minutes before continuing if you wish.
Put your cut Brussels sprouts on a baking tray and drizzle with olive oil.
I then drizzled with honey and sriracha, about 2 TBSP of each but measure with your heart. I then sprinkled with garlic powder, onion powder, salt and pepper to taste (about ½ TSP of each).
Then I put them in the oven at 350 degrees and let them cook for about 20-30 minutes or until slightly charred.
Once they were out of the oven I added a bit more of all the seasonings I mentioned earlier so it was to my liking. I also sprinkled some pumpkin seeds and dried cranberries, about a ¼ cup of each but again just put as much as you like.
I served mine with rice and made a sriracha mayo to drizzle over top and that's it!
Honey Sriracha Brussels Sprout Recipe:
- 2 cups chopped Brussels sprouts
- 2 TBSP honey
- 2 TBSP sriracha
- ½ TSP garlic powder
- ½ TSP onion powder
- Salt and pepper to taste
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
Wash and chop Brussels sprouts. Add Brussels sprouts to a baking sheet and drizzle with olive oil, sriracha, honey and seasonings. Then bake for 20-30 minutes at 350 degrees or until slightly charred. Add more seasoning if desired and sprinkle with pumpkin seeds and cranberries. Enjoy!
Sriracha mayo recipe:
- 2 TBSP mayonnaise
- 2 TBSP lemon juice
- 1 TBSP Sriracha
Mix all ingredients together and drizzle over anything!
It is amazing what one serving of cruciferous vegetables can do for your overall health. I definitely recommend giving this recipe a try, it was seriously so good and if you enjoy spicy things you’ll love this!