Gluten Free Recipes: Brussels Sprouts – Raw or Roasted They’re Antioxidant Rich

Brussels sprouts are an incredibly nutritious vegetable that offer protection from cardiovascular diseases as well as colon and prostate cancers.  Here are two recipes, very similar.  One is raw, marinated and warmed in the dehydrator.  The other is roasted.

Both are antioxidant rich and delicious.

Roasted Rosemary Brussels Sprouts

• 2 cups Brussels sprouts
• 1 teaspoon extra virgin olive oil
• ¼ cup fresh rosemary, minced
• 2 cloves garlic or 1 teaspoon garlic powder
• ½ tsp kelp powder
• ½ tsp salt

Clean Brussels sprouts and remove any discolored or damaged outer leaves.  Place in bowl with remaining ingredients.  Mix well.  Place on a baking tray and place into oven set to 375 degrees F.  Cook for 20 – 30 minutes, or until soft.

Raw Marinated Rosemary Brussels Sprouts

• 2 cups Brussels sprouts
• ½ tsp salt
• 1 teaspoon extra virgin olive oil
• ¼ cup fresh  rosemary, minced
• 2 cloves garlic or 1 teaspoon garlic powder
• ½ tsp kelp powder
• 2 carrots, shredded
• 1 fresh squeezed lemon

Clean Brussels sprouts and remove any discolored or damaged outer leaves.  Cut into thin slices.  Place Brussels sprouts in a bowl and add salt.  Massage Brussels sprouts until they start to soften and wilt.  Add remaining  ingredients and toss until well coated.    Allow to sit and marinate for several hours.  Spread Brussels sprouts on a dehydrator tray lined with a non stick sheet and dehydrate at 140 degrees F for 2 hours.  Reduce temperature to 110 degrees and continue dehydrating until soft.  Serve immediately.