Roasted Brussels Sprouts are the perfect side to your next meal! They’re easy to make, delicious and super healthy. This recipe is keto, paleo, plant-based & AIP friendly!
DID YOU KNOW? In Traditional Chinese Medicine (TCM), Brussels sprouts are used to improve digestive health.
Just one cup of cooked Brussels sprouts provides four grams of fiber, which numerous studies show is important for digestive function.
Fiber helps to support digestive health by encouraging regular bowel movements, preventing constipation or diarrhea, and detoxifying the body by pulling toxins and waste out of the gut.
In addition, Brussels sprouts contain glucosinolates and sulforaphane. Glucosinolates can help protect the lining of the digestive tract and stomach therefore reducing the chances of developing leaky gut or other digestive disorders. Sulforaphane facilitates in the body’s detoxification process and can help prevent bacterial overgrowth from occurring in the gut.
According to TCM, it’s recommended that cruciferous veggies (like Brussels sprouts) be cooked to enhance digestion and to nourish the spleen, which can become taxed if bombarded with too many raw or cooling foods.
What you need for Roasted Brussels Sprouts
Looking for more wholesome vegetable side dishes? You’re going to love these …
Roasted Brussels Sprouts
Roasted Brussels Sprouts are the perfect side to your next meal! They're easy to make, delicious and super healthy. This recipe is keto, paleo, plant-based & AIP friendly!
- 2 lbs Brussels sprouts, halved
- 2 tbsp avocado oil
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Preheat oven to 400F.
Toss Brussels sprouts in avocado oil, salt and pepper and spread on baking dish.
Cook for 30-minutes, tossing them mid-way through.
Once cooked, transfer to serving dish and mix in 1 tsp apple cider vinegar.
Are you looking for a low-carb and gut friendly alternative to grains like rice, quinoa and couscous? Look no further than Cauliflower “Rice”! This nutrient-dense vegetable is a perfect substitute for grains and will leave you feeling satisfied. It’s extremely versatile and can be used as a base or side for so many dishes.
A few great ways to add Cauliflower “Rice” to your menu …
1. Use it as a side to a salmon fillet, juicy steak, chicken breast or another protein source.
2. Use it as a base for stir fries or curry dishes.
3. Top it with some soul-warming chili.
4. Eat it on its own as a mid-day snack or mix in canned tuna and call it lunch. It tastes great cold too, so no need to warm it up.
Here’s my quick and easy go-to recipe for Cauliflower “Rice”.
What you need for Cauliflower “Rice”:
- Onion or shallot
- Avocado oil
- Fresh cilantro or parsley
There are so many herbs and spices that go well with cauliflower, so don’t be shy and change up the flavour each time you prepare this dish.
Looking for more healthy sides? You’re going to love these …
Are you looking for a low-carb and gut friendly alternative to grains like rice, quinoa and couscous? Look no further than Cauliflower "Rice"! This nutrient-dense vegetable is a perfect substitute for grains and will leave you feeling satisfied. It's extremely versatile and can be used as a base or side for so many dishes.
- 1 head cauliflower
- 1 small onion or shallot, finely chopped
- Juice of 1/2 lemon
- 2 tbsp avocado oil
- 1-2 tbsp fresh cilantro or parsley, finely chopped
- Sea salt, to taste
Chop cauliflower into chunks.
Put into a food processor and process into a rice like consistency (be sure not to over-process).
In a deep pan, sauté onion in oil until soft then add riced cauliflower.
Add lemon juice and sea salt. Combine ingredients.
Cook at medium heat for 8-10 minutes, stirring occasionally.
Add in a handful of fresh cilantro or parsley near the end.
- There are so many herbs and spices that go well with cauliflower, so don't be shy and change up the flavour each time you prepare this dish.