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.
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
