All about Jess + Dairy Free + Easy Healthy Recipes + Side Dishes/Salads + Vegan + Vegetarian

Crispy Moroccan Brussels Sprouts

17 June 2013
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This is my favourite healthy side dish at the moment!

Brussels are so nutritious! Rich in Vitamin C, folate, antioxidants and fibre! The liver loves Brussels. They are apart of the Brassica family of veggies, which support liver detoxification.

Ingredients

  • 10-20 Brussels sprouts- leave whole
  • 3 tablespoons coconut oil, melted.
  • 1 tsp 
Himalayan salt
  • 1/2 tsp chili flakes
  • 1 tsp cumin
  • 1 tsp sumac

 

Method

  1. Preheat oven to Preheat oven to 200°C (on roast)
  2. In a large bowl, mix together Brussels, coconut oil, salt, cumin spice and sumac. I use my hands to mix it all through.
  3. Spread on a single layer in a large baking dish.
  4. Roast prepared vegies for approximately 20 to 25 minutes, turning every 10 minutes, until browned or caramelized on edges and tender.
  5. Remove from oven and serve warm or at room temperature.

 

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