I pulled this easy brussel sprouts recipe from one of my cooking show segments, “Italian Foods that Support Optimal Immune Health”.
Brussel sprouts are a cruciferous vegetable that contain the amazing sulforaphane, an immune system enhancing phytonutrient which has been shown to provide protection from lung, prostate, breast, ovarian, colon, and pancreatic cancer.
Sprinkle on a few mustard seeds which provide myrosinase, an enzyme that can increase bioavailability.
The fresh rosemary and oregano are loaded with antiviral and immune-supportive phytochemicals.
Pumpkin seeds have manganese and Vitamin K which both support wound healing.
- Brussels sprouts
- ¼ – ½ teaspoon olive oil (optional)
- Rosemary, chopped
- Oregano, chopped
- Garlic powder
- Pumpkin seeds
- Cut brussels sprouts as desired (whole, quarters, halves) and spread out on pan.
- Using a pastry brush, lightly brush brussels sprouts with olive oil.
- Sprinkle rosemary, oregano, garlic powder, and salt on brussels sprouts.
- Place in the oven preheated to 450 degrees for 25 minutes.
- After cooking, add pumpkin seeds.