Brussels Sprouts 2

This recipe is inspired by many servings of Roughage Day Hash at The Carrot&Bean Cafe  in Sechelt. I love that dish so much I just had to be able to make it in my own kitchen. I haven’t been able to make it taste exactly like the original, but I have created a version that has lifted Brussels Sprouts right out of the obligatory veggie category for Christmas dinner. I’ve been eating these often since harvest time started.



Please use organic as much as possible. Your body will thank you.

4 cups Brussels sprouts

3 Tbsp Braggs (wheat-free soy sauce)

1 Tbsp Basalmic vinegar

1 tsp Worchestershire Sauce … yes, you can find organic

1 clove garlic

olive oil

Cut the Brussels sprouts in ½ lengthwise. Throw them in a medium bowl and spray them with a thin layer of olive oil, then stir in Braggs, Worchestershire sauce, garlic & balsamic vinegar. After marinating for at least 15 minutes and up to several hours, place the sprout flat side down on parchment paper lined cookie sheet. Sprinkle freshly ground pepper over top. Roast the Brussels sprouts at 375 for 20 minutes, or until browned.

For maximum enjoyment, serve with just about anything…

And did you know that Brussels Sprouts are jam-packed with fiber, Vitamins A B C and K, magnesium, potassium and manganese? Whew! Eat up now.

Find the 12 Days of Christmas Day 5 Recipe here (Celebration Salad)

Find the 12 Days of Christmas Day 4 Recipe here (Cashew Balls)

Find the 12 Days of Christmas Day 3 Recipe here (Speculaas)

Find the 12 Days of Christmas Day 2 Recipe here (Nuts and Bolts)

Find the 12 Days of Christmas Day 1 Recipe here (Black & White Muffins)

For more recipes just like this one, you might like my gluten and dairy free cookbooks:  Celebrations (holiday recipes), Recipes for Loving The Body You’re In and Savoury ‘n’ Sweet: Treats for Every Occasion