Curry Roasted Brussel Sprouts
One thing I love about Winter is that Brussel sprouts are in season and this recipe is an ideal side dish that can be whizzed up in minutes.
Brussel sprouts are high in di-indolylmethane (DIM) which is not only good for the immune system but helps to support the liver and the enzymes needed to break down oestrogen which enables it to be detoxified effectively.
What you need
400g Brussel sprouts, trimmed
2 tbsp coconut oil, melted
3 tsp garam masala
2tsp extra virgin olive oil
Salt and pepper
What you do
Pre-heat the oven to 180/C
Cut the sprouts in half and place in a bowl.
Add the oil, garma masala and plenty of seasoning.
Use your hands to coat the Brussel sprouts into the spices.
Tip them out onto a baking tray and roast for 30-35 minutes or until the sprouts are crisped and browned at the edges.
Remove from the oven and drizzle with the extra virgin olive oil before serving.