The Brussels sprouts in this recipe are incredibly appealing. They're sweet, spicy, tangy, and full of flavor. If spicy isn't your thing, don't worry about omitting the specific spices—you'll end up with a sweet-and-salty treat that will have everyone asking for more.
Brussels sprouts are the ultimate liver cleansing food, providing a vast array of chemical compounds and phytonutrients. The sulfur compounds found specifically in Brussels sprouts are different from those found in any other food in the Cruciferous (i.e. Brassica) family, as they are derived from the large mother plant on which the little baby Brussels sprouts grow. The sulfur in Brussels sprouts is one of the most powerful liver-friendly elements; it has the ability to loosen hardened prison cells of poisons and inherited toxin-damaging toxins, as it has a greater reach for toxins that have been in your family line for generations, if not centuries. Once it loosens the cellular prisons, the old poisons are released without causing any problems. The sulfur in Brussels sprouts has the ability, like no other, to attach itself to any poison and safely transport it out of the liver, whether through the kidneys, bile ducts, or intestinal tract, remaining bound all the way until the pest leaves the body. This is a nutritional rarity.
Lemons (and limes) improve the production of hydrochloric acid, as well as the production and strength of bile. They contain trace minerals that break down pathogens such as unproductive bacteria, molds, yeasts, and fungi to help protect the liver’s immune system. The rich calcium content in lemons and limes combines with the vitamin C in them, and both components enter the liver, where they awaken a stagnant, sluggish, fatty liver by helping to loosen and disperse fat cells. Lemons and limes cleanse the dirty blood syndrome, improve glucose absorption, and even protect the pancreas.
Ingredients:
- 1 kg. Brussels sprouts;
- 2 tbsp. lemon juice;
- 3 tablespoons maple syrup ;
- 1 clove of garlic;
- 1/4 tsp cayenne ;
- 1/4 tsp red pepper ;
- 1/4 tsp red pepper flakes;
- 1/2 tsp. sea salt .
Method of preparation:
Preheat the oven to 220°C.
Prepare the Brussels sprouts by removing the stems and halving them vertically. You should get about 6 cups of halved Brussels sprouts.
Place the lemon juice, maple syrup , garlic clove, cayenne pepper, paprika , and half the sea salt in a blender and blend until smooth. In a large bowl, mix the Brussels sprouts with the marinade.
Spread the Brussels sprouts, skin side down, on two baking sheets lined with parchment paper. Remember to reserve the remaining marinade in the mixing bowl.
Roast the Brussels sprouts for 15 to 20 minutes, until they start to turn golden brown. For extra crunch, broil them for 1 minute before removing from the oven. Return the roasted Brussels sprouts immediately to the mixing bowl and pour over the remaining marinade. Sprinkle with the remaining sea salt and serve immediately for best results!
Tip:
Don't skip the step where you reserve the marinade. After you roast the Brussels sprouts and put them back in the marinade, they absorb the extra flavor and become extremely delicious!
Serving size for 4 people.
