I love brussels sprouts, but you have to know how to make them taste good. If not, you will get that terrible bitter flavor in your mouth.
I think I found the solution while out shopping yesterday at Pier 1 imports. I found these beautiful mini dutch ovens. They are perfect for meals for one and baking my brussels sprouts
The recipe I have in mind, will be great for my 10 day detox to reduce, so I can reduce some inflammation in my body.
One of the first things I learned when I was studying Holistic Nutrition and Medicine in school, was about inflammation in the body and all the diseases, it can potentially be linked to, such as premature aging, heart disease, ADD/ADHD, stroke, migraines, thyroids, neurological disorders and even cancer. So, for the next 10 days, I am resetting my body. I am putting out the fire inside using nutrition.
I hope you will take time out to reset your inner being and cleanse from the inside out. You can try this by, eliminating processed foods and start eating more whole foods 2-3 times a week, getting regular exercise and drinking plenty of clean water.
1 mini dutch oven
1 cup brussels sprouts, cleaned and peeled
1 1/2 tbsp olive oil
1 tbsp smoked sun dried tomatoes, dried ( not the ones that are in oil)
1 tbsp garlic herb seasoning
1 tbsp low sodium vegetable broth or water
pinch fleur de sel or sea salt
On parchment paper, place the prepared brussels sprouts. Add 1 tbsp of the olive on the sprouts and sprinkle with the fleur de sel or sea salt and the garlic herb seasoning. Toss gently. Take the remaining oil and grease the dutch oven. Add the brussels sprouts and nestle the smoked sun dried tomatoes around the sprouts. Add the low sodium vegetable broth. Cover the dutch oven with the lid and place in the oven and bake for 20-30 minutes, until the brussels sprouts are tender. Remove from oven with a kitchen mit and allow to cool on a cookie rack and Serve.