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Maple Roasted Brussels Sprouts
These brussels sprouts are unbelievably appealing. They’re sweet and spicy and tangy and rich with flavor. If spicy is not your preference, feel free to leave out the spices for a sweet and salty treat that will keep everyone coming back for more.
In Liver Rescue, I share how each of these ingredients can support you and your loved ones in healing. Let’s take a look…
Brussels sprouts: An 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 in any other food in the cruciferous (that is, Brassica) family, as they’re derived from the large mother stalk upon which the little baby brussels sprouts grow. This is some of the most powerful, beneficial sulfur for the liver; it has the ability to loosen hardened prison cells of poisons and inherited troublemaker toxins, because it has a greater reach for toxins that have been in your family line for generations, if not centuries. Once it loosens up the cell prisons, old poisons come out, though they don’t go rogue. Brussels sprouts’ sulfur has an ability unlike any other to cling to each poison and safely escort it out of the liver, whether through the kidneys, bile duct, or intestinal tract, staying bonded all the way until the troublemaker leaves the body. It’s a food rarity.
Lemons (and limes): Improve hydrochloric acid production as well as bile production and potency. Contain micro mineral salts that break down pathogens such as unproductive bacteria, mold, yeast, and fungus to help protect your liver’s immune system. The rich calcium levels in lemons and limes binds to the vitamin C within them, and both of these enter into the liver, where they waken a stagnant, sluggish, fatty liver, helping loosen and disperse fat cells. Lemons and limes clean up dirty blood syndrome, improve glucose absorption, and even protect the pancreas.
Maple Roasted Brussels Sprouts
2 pounds brussels sprouts
2 tablespoons lemon juice
3 tablespoons maple syrup
1 garlic clove
¼ teaspoon cayenne
¼ teaspoon paprika
¼ teaspoon red pepper flakes
½ teaspoon sea salt, divided
Preheat the oven to 450°F.
Prepare the brussels sprouts by removing the stems and slicing vertically into halves. This should yield about 6 cups of halved brussels sprouts.
Place the lemon juice, maple syrup, garlic clove, cayenne, paprika, red pepper flakes, and ¼ teaspoon of the sea salt into the blender and blend until a smooth marinade forms. In a large mixing bowl, toss the brussels sprouts in the marinade.
Spread out the brussels sprouts face down on two baking trays lined with parchment paper. Make sure to save the leftover marinade in the mixing bowl.
Roast the brussels sprouts for 15 to 20 minutes, until they start to turn golden brown. For extra crispiness, broil them for 1 minute before removing them from the oven. Return the roasted brussels sprouts immediately to the mixing bowl and toss them in the leftover marinade. Sprinkle the remaining ¼ teaspoon of sea salt over the top and serve immediately for best results.
Don’t skip the step where you reserve the marinade. Tossing the brussels sprouts in the marinade again after roasting causes them to soak up the extra flavor and makes them extra delicious!
Makes 4 servings