Roasted Brussels Sprouts

Did you know cooking cruciferous veggies (e.g., broccoli, cauliflower, kale, Brussel sprouts, cabbage, etc.) increases the amount of nutrients available for absorption?  Cooking also partially destroys the goitrogen-forming enzymes, which when consumed raw can impair thyroid function by inhibiting the body’s ability to use iodine.


  • 2 pounds of Brussels Sprouts, trimmed and quartered
  • 3-4 shallots, diced
  • 2 tablespoons bacon fat or coconut oil (melted)
  • Sea salt & pepper
  • juice of 1/2 of a large lemon
  • optional- chopped cooked bacon


Mix Brussel sprouts, shallots and fat together in a bowl.  Salt and pepper to taste.  Spread Brussel sprouts in a single layer on a baking sheet or roasting pan.  Roast at 350 for approximately 30 minutes, until edges begin to brown.  Add lemon juice and optional bacon before serving.
Recipe adapted from 21 Day Sugar Detox Cookbook.