|10 min||15 min||6|
|908 gm||Brussels sprouts (stem ends trimmed and cut in half Olive oil Coarse; freshly ground; freshly squeezed; walnuts; toasted; coarsely chopped)|
|1 tbsp||Olive oil|
|1 pinch||Salt (Sea)|
|57 gm||Lemon juice (fresh squeezed)|
|1/2 cup||Walnuts (toasted, coarsely chopped)|
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with olive oil salt and pepper. Cook for approximately 15-20 minutes until crispy brown, tossing half way through.
3. When ready toss the Brussel sprouts in the lemon and walnuts and enjoy!
For more flavour, add some pancetta or grass-fed bacon.
For sweetness, add dried, unsweetened cranberries.
Brussels sprouts are especially high in kaempferol, an antioxidant that has been studied extensively for its many health-promoting properties.