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Fire Roasted Brussels Sprouts


Franklin Becker

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This diabetes-friendly recipe has five essential fats.

This kale salad will put more fiber in your diet and put you on track to feeling great.

These aren't your run-of-the-mill Brussels sprouts. Just a few simple additions to this healthy vegetable will punch up the flavor and give you a versatile side dish.

Yield: Serves 4


  • 1 lb. Brussels sprouts, outer leaves and root ends trimmed and cut in half
  • 3 cloves garlic, sliced thin
  • Sea salt to taste
  • Chili flakes to taste (¼ teaspoon)
  • 2 tablespoons extra virgin olive oil
  • Zest and juice of ½ lemon

Method of Preparation:

1. Turn the oven up to broil and pre-heat for 10 minutes. Toss the Brussels in 1 tablespoon of olive oil and garlic, season lightly with sea salt. Roast for 10 minutes.

2. Remove the Brussels from the oven and toss with lemon zest, chili, lemon juice and the remaining olive oil. Adjust salt level and enjoy. Alternatively, you can place a cast iron skillet on your barbecue and toss the Brussels into the hot pan, charring them.

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