If you do not like Brussels sprouts, raise your hand. If you like Brussels sprouts, raise your hand. I never liked Brussels sprouts, but then I tried this recipe—I really like Brussels sprouts now. You’ve got to try this! With beautiful, fresh vegetables available in abundance, this recipe is my promotion towards eating more plant-based foods. Hope you like it!
Besides being the new tasty, Brussels sprouts contain the carotenoids lutein and zeaxanthin,¹ which are great for your eyes, promoting the reversal/prevention of cataracts and age-related macular degeneration.² I share my testimony about cataract reversal in What’s All the Hype About Smoothies and Juicing.
Also, Brussels sprouts have “a rich reservoir of phytochemicals—such as indoles and isothiocyanates that are thought to help thwart tumor development and to stimulate natural anticancer enzymes in the body.”¹
Add pecans and immune boosting garlic and you have another powerhouse plant-based recipe. “Pecans are rich in thiamin, zinc, and fiber…and research indicates that the plant sterols found in pecans can help lower LDL cholesterol levels.”³
With our full schedules, who can resist a quick and easy recipe that packs beautiful nutrients for our body? Hope this becomes a favorite of yours.
Quick & Easy Brussels Sprouts with Pecans & Garlic
♥ Ingredients ♥
1 pound Brussels sprouts or one pint box at the farmer’s market
1/2 cup pecans
2 garlic cloves
olive oil, lightly sprinkle over vegetables
1/2 teaspoon sea salt
fresh ground pepper to taste
– Trim stem tips off Brussels sprouts and cut in half lengthwise.
– If you are using pecan halves, chop in large pieces.
– Mince garlic finely.
– Add to baking dish: Brussels sprouts, pecans, garlic, olive oil, salt and pepper, and toss lightly.
– Spread out ingredients in one layer. Bake at 400° for 25 minutes.
¹Wellness Foods A to Z, Sheldon Margen, M.D. and the editors of the University of California Berkeley Wellness Letter, pages 206-207, ©2002.
²Lutein and Zeaxanthin, American Optometric Association, ©2015, sited August 27, 2015.
³Wellness Foods A to Z, Sheldon Margen, M.D. and the editors of the University of California Berkeley Wellness Letter, page 464, ©2002.