Maple Roasted Brussels Sprouts
Try this powerhouse side dish that not only will help boost our digestive process, but also show our liver some love. In order to best process and detoxify our bodies, we need to support and love on our liver with the foods we eat daily. This dish provides phytonutrients and chemical compounds that have the ability to release toxins from the liver as well as mineral salts to help boost the immune system. Not to mention- it is delish!!
- 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.