Brussels Sprouts (gf, vegan)

Brussels sprouts are like the warriors of all vegetables. I just can’t understand why they get such a bad rap. A 2008 survey revealed that they are the most hated vegetable in America. Like what. People, you need brussels in your life. Here’s why:

1. They’re detoxifying.
2. Tons of antioxidants.
3. Anti-inflammation.
4. Cholesterol-lowering.
5. Promote digestive health.
6. More Vitamin C than an orange.
7. And even more Vitamin K. (But be careful if you’re taking an anticoagulant.)

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See, they’re photogenic too! They might smell, yes, but that’s just because you probably overcooked them. It’s the sulfur-containing nutrients that create the unpleasant odor. It is also these same nutrients that have the detoxifying effect on your body.

So don’t write off these little green gods – just figure out how to properly cook them. And if you want to have a reeeaally good meal, do this.

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Salmon + brussels sprouts. Seriously, whata combo. For your health and for your tastebuds. What can I say, I’m a dietetics major and a foodie. Unashamed.

Garlic Roasted Brussels Sprouts (GF, Vegan)

Time: 30 minutes
Yield: 3-4 servings


  • 3 cups brussels sprouts
  • 1.5 T olive oil
  • 2-3 cloves garlic
  • 2 T chopped onion
  • lemon juice
  • salt
  • pepper
  • balsamic vinegar (optional)


  • Preheat oven to 400 degrees.
  • Heat olive oil in medium pan over medium heat. Add garlic and cook for 2-3 minutes.
  • Add onion. Cook a few more minutes until fragrant.
  • Add halved brussels sprouts and cook for two minutes, covered.
  • Stir. Cook 2 minutes more.
  • Spread on baking pan and sprinkle with salt and pepper to taste. Drizzle with lemon juice.
  • Cook in oven for 7 minutes. Toss. Cook 7 minutes more.
  • Drizzle with balsamic vinegar if desired.

What’s your favorite meal to pair brussels sprouts with?


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