Maple-Roasted Brussels Sprouts
By Sarah Axtell, ND • April 23, 2020
Brussels sprouts are part of the cruciferous vegetable family. Cruciferous vegetable consumption has been implicated in the prevention of many different cancers, including lymphoma, breast, prostate, bladder, and lung cancer. Cruciferous vegetables contain the anti-cancer and liver-supportive substances, sulforophane and indole-3-carbinol.
Indole-3-carbinol induces phase 1 and phase 2 enzymes in the liver that metabolize estrogens and other carcinogens. Ladies, that means brussels sprouts and other cruciferous veggies (such as broccoli, caulfilower, collard greens, and cabbage) are your friend when it comes to hormone-balancing and cancer prevention.
Aim for 1-2 cups of cruciferous vegetables per day. With a little prep, that is not difficult to do. Roast vegetables ahead of time on a Sunday so you have them for the week. Enjoy this Maple-Roasted Brussels Sprouts recipe that is a staple in our house. The maple syrup helps cut the bitterness of the brussels sprouts. Kid-approved!
- 1.5 pounds brussels sprouts, stems removed and cut in half
- 1/4 cup avocado oil
- 2 TBSP maple syrup
- Salt and pepper
- Preheat oven to 375 degrees F.
- In a large bowl, toss the brussels sprouts, avocado oil, maple syrup, and salt and pepper. Once the brussels sprouts are evenly coated in oil and maple syrup, spread them on a parchment-paper lined baking sheet.
- After 15 minutes, stir the brussels sprouts for even roasting on all sides. Bake for another 10 minutes (or until they are tender inside and crispy on the outside).
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.