When cooked right (i.e. roasted and caramelized, tender but crispy, like this dish) brussels sprouts are downright delicious.
And even the biggest of haters (hi dad) have had to change their opinions after trying this Healthy Maple Molasses Glazed Brussels Sprouts recipe.
But besides this side dish being a serious Thanksgiving game changer, it also has some pretty surprising health and
hormone-balancing benefits to boot.
Let’s break it down, shall we?
HORMONE BALANCING BENEFITS OF BRUSSELS SPROUTS + Rich in folic acid, a vitamin essential for
boosting fertility in both men and women by helping to increase sperm levels and line the womb with nutrients to boost sperm survival chances + The glucosinolates also protect the vulnerable lining of the stomach and digestive tract, helping you maintain digestive health,
a pillar of hormone balance + Loaded with Indole-3-carbinol (13C) and 3,3-diindolylmethane (DIM), which
effectively metabolize estrogen in the body + Rich in antioxidants, phytonutrients and vitamins (K, C) that help to fight free-radicals and reduce overall inflammation, a
common root-cause of hormone imbalances
Basically, these babies are powerful, and I’m a HUGE advocate for
adding cooked cruciferous vegetables (cauliflower, kale, cabbage, broccoli, bok choy, etc.) into your diet wherever possible.
Luckily, this recipe makes it super easy to do so, because it’s insanely tasty, simple to make and a HUGE crowd-pleaser. Adding the pistachios, pomegranate, goat cheese and mint takes it totally next level.
I can safely bet after trying this dish, you’ll never think of brussels sprouts the same way again.
Happy healthy holidays love!
Healthy Maple Molasses Glazed Brussels Sprouts
Insanely delicious, this easy, crowd-pleasing dish is also rich in nutrients to help you balance your hormones and optimize your health.
4 cups (approximately 2 bags) organic brussels sprouts, halved and stems removed
grass-fed ghee 1 tsp sea salt
black pepper + chile flakes to taste
blackstrap molasses 1 tbsp
maple syrup 1/4 cup pistachios, chopped
2 tbsp fresh mint, chopped
1/4 cup pomegranate seeds
1/4 cup goat cheese (optional — leave out if vegan or dairy-free)
Preheat your oven to 400 degrees F.
Line a large baking pan with parchment paper, and spread out the halved and de-stemmed brussels sprouts evenly.
Coat with 1-2 tbsp grass-fed ghee, 1 tsp of sea salt and fresh black pepper + chile flakes to taste.
Roast for 25 minutes, flipping halfway through.
Remove at 25 minutes and mix in chopped pistachios. Drizzle with maple syrup and molasses, mixing everything on the pan together well.
Place back in the oven for 5 more minutes or until nuts are crispy and caramelized.
When finished roasting, remove from oven and sprinkle with pomegranate seeds, fresh mint and optional goat cheese. Serve right away.
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