Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes |*Servings: 4
Need an easy, nutrient-rich vegetable side dish? This recipe is bursting with flavour and is guaranteed to be a crowd pleaser. Brussels sprouts are rich in a chemical compound known as sulforaphane. Studies have found that sulforaphane may help prevent joint damage. Brussels sprouts are also very high in vitamin C which plays a role in preventing infection and reducing inflammation. Nutritional yeast is high in vitamin B12, which is important for healthy red blood cells. Often used as a cheese replacement in dishes, nutritional yeast is also a good source of protein.
Nutritional information (per serving*): Calories: 126; Total Fat (8g); Saturated Fat (1g); Monounsaturated Fat (6g); Carbohydrates (12g); Protein (6g); Fibre (5g); Sodium (29mg)
Ingredients
- 1 lb brussels sprouts
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Instructions
Step 1
Preheat oven to 425˚ F. Line a baking sheet with parchment paper.
Step 2
Chop and discard the hard ends of the brussels sprouts. Slice the brussels sprouts in half and set aside.
Step 3
In a medium bowl, whisk together the olive oil, lemon juice and 1 tbsp of nutritional yeast. Add salt and pepper to taste.
Step 4
Add the sliced brussels sprouts to the bowl and mix until evenly coated.
Step 5
Transfer the brussels sprouts to the sheet pan and distribute evenly. Sprinkle the remaining 1 tbsp of nutritional yeast on top.
Step 6
Bake for 20 minutes, turning brussels sprouts over halfway through to ensure an even bake.
Step 7
Sprinkle with additional salt and pepper if desired.
Extra tips:
- If you do not have lemon juice, try using balsamic vinegar.
- Instead of nutritional yeast, choose grated parmesan cheese.
- After baking, sprinkle hemp seeds on top for additional protein and omega-3 fatty acids.
- Try a different dressing: use sesame seed oil, balsamic vinegar, honey and soy sauce for an Asian-inspired dressing.
