Roasted Brussel Bites

|Karen Fischer

roasted brussels sprouts recipe

I used to hate this vegetable until I learnt to cook them this special way ...

Now Brussels sprouts are one of my favourite vegetables. Roasted Brussels Sprouts, teamed with your fave dip from The Eczema Detox, provide fantastic detoxifying and anti-inflammatory support for your skin. 

The health benefits

Interestingly, one of the ways in which Brussels sprouts help your skin is through their omega-3 content which is anti-inflammatory. About one and a half cups of Brussels sprouts provides over one third of the daily recommended omega-3 intakes for adults. 

According to the research, Brussels sprouts can also lower cholesterol and help to protect against cancers, thanks to four types of glucosinolates. (ref.)

This tasty ensemble is a perfect healthy snack idea and a great alternative to chips and dip (which typically contain high salicylate flavourings, canola oils and additives which can contribute to skin flares). Roasted Brussels offer a lovely salty crunch that will make you fall in love with this vegetable.  

NOTES:

This recipe is suitable when following the FID (Food Intolerance Diagnosis program from The Eczema Detox). 

These Brussels could also be served with sesame-free hummus or beetroot hummus dip from The Eczema Detox book.

roasted brussel bites image by karen fischer

INGREDIENTS:

For the Roasted Brussels

  • 5 packed cups of Brussel sprouts (washed, trimmed and halved lengthwise)
  • 1/4 to 1/2 teaspoon of good quality salt such as Celtic Sea Salt
  • 1 Tablespoon of rice bran or sunflower oil (low salicylate oils), or oil of choice

For the White Bean Dipping Sauce

  • 2 cups of canned white beans (drained and rinsed)
  • 1 cup of filtered water
  • 2 garlic cloves (peeled) or garlic powder
  • 1/4 to 1/2 teaspoon of good quality salt such as Celtic Sea Salt
  • 2-3 tablespoons of freshly diced chives

METHOD:

Preheat the oven to 200°C (390°F). 

Wash the Brussels, trim the tip and slice lengthwise, then place in a saucepan and drizzle on the oil and salt. Place the lid on and shake to coat the sprouts evenly in oil.

Place side by side facing up on a large baking tray lined with baking paper or a silicon mat. 

Bake in the oven for 17-20 minutes or until lightly browned and well cooked. Turn them over halfway through the cooking process. 

While the Brussels are cooking you can make the dipping sauce

Place a small pan on a medium heat with a small dash of oil and cook the peeled garlic cloves until nicely browned on all sides.

Place 2 of the garlic cloves in a high-speed blender, food processor or Nutribullet along with all the other dip ingredients and blend on high until well combined. Taste and adjust if needed by adding the additional garlic, extra salt etc. 

Be sure to keep an eye on the Brussels while you are making the dip and remove from the oven once they are cooked. 

Scoop the dip into a serving bowl and arrange the Brussels sprouts around the dip to serve. 

These Brussel Sprouts are best served hot. 

Eczema-Friendly Products 

At Eczema Life, we recommend nutritionist Karen Fischer's low food chemical program (The Eczema Detox) along with additive-free supplements for skin health and wellbeing. Click on the images to view more details:

    

Food photos and intro by Karen Fischer and recipe by Katie Layland   

The Eczema Toolkit

the holistic way to clear skin

The Eczema Detox is Karen Fischer's latest best-selling eczema manual designed to help you find relief. Through her work she found some patients needed a special program to identify personal triggers, so the FID Program was created. The Eczema Clear Skin Toolkit combines gut health and nutrition with soothing, barrier repair skincare and supplements to calm the itch and support skin repair, the immune system and more. If you’ve tried everything and nothing has worked, this is the skin calming toolkit you've been praying for.

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Eczema Friend

the itch buster  |  rash cream

The low pH eczema cream that helps to relieve itchy skin, red skin rash and mild eczema and dermatitis. Suitable for all types of rashes. It's the cream you'll wish you had tried first.

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Frequently asked questions

Does food allergy trigger eczema?

Food allergy and eczema are closely linked, and allergies can absolutely make eczema worse, but they're often not what starts it in the first place. In fact, research suggests the reverse may be more accurate: eczema itself may come first and increase the risk of developing food allergies, rather than the other way around (Tsakok et al. 2016). One study found that babies with eczema were up to six times more likely to become
sensitised to foods compared to those without eczema. In children with established eczema, up to 66% showed food sensitisation, with confirmed food allergy in up to 81% of cases (Tsakok et al. 2016).

If you or your child has a diagnosed food allergy, those foods should be avoided for now. For additional guidance, the Food Intolerance Diagnosis (FID) Program in The Eczema Detox book can help identify food intolerances that do not show up in allergy tests (see next FAQ).
Do food allergy tests help eczema?

Skin prick tests and other food allergy tests including blood tests and patch tests can be unreliable on their own, so an oral food
challenge (supervised by an allergy specialist if you are prone to anaphylaxis), is the most accurate way to confirm whether you or your child is reacting to a particular food. For additional guidance, the FID Program in The Eczema Detox book can help you to identify your personal triggers.
About the authors

Ren Karen Fischer is a nutritionist, mother of two, and award-winning author of seven books, including the bestsellers The Eczema Diet and The Eczema Detox. Fischer is also a peer-reviewed published researcher, and is currently undertaking eczema research as part of a Master's by Research at Bond University. Combining clinical research with real-world experience, she is dedicated to advancing evidence-based care for eczema.

Nutritionist Bonnie Taylor holds a Bachelor of Health Science degree and helps people with eczema identify their individual triggers through the FID Program. Taylor has worked alongside Fischer for many years and offers nutrition consultations by appointment.