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)
- 1 lb brussels sprouts
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Preheat oven to 425˚ F. Line a baking sheet with parchment paper.
Chop and discard the hard ends of the brussels sprouts. Slice the brussels sprouts in half and set aside.
In a medium bowl, whisk together the olive oil, lemon juice and 1 tbsp of nutritional yeast. Add salt and pepper to taste.
Add the sliced brussels sprouts to the bowl and mix until evenly coated.
Transfer the brussels sprouts to the sheet pan and distribute evenly. Sprinkle the remaining 1 tbsp of nutritional yeast on top.
Bake for 20 minutes, turning brussels sprouts over halfway through to ensure an even bake.
Sprinkle with additional salt and pepper if desired.
- 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.