Brussel Sprouts and Radishes

Yesterday I made two very easy dishes using Brussel Sprouts and Radishes. These are two veggies that I have found really hard to work with, but yesterday’s plate was delish! The recipes are simple, don’t take up much time and are very healthy.

For the Brussel Sprouts:

– 1-2 cups Brussel Sprouts

– Olive Oil OR Cocunut Oil (just to toss with or spray on the veggies)

– Sea salt to taste

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For the Radishes:

– 1 bunch of Radish (I used Black Spanish Radishes)

– Olive Oil OR Coconut oil to toss in or spray on veggies

– Crushed red pepper flakes to season with

– Sea salt to taste

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Method:

– Preheat oven to 400 degrees

– Cut the Brussel Sprouts in thin slices, then either toss with oil, or spray and sprinkle with salt.

– Peel and chop radishes to equally sized pieces. Either toss with oil or spray, and season with pepper flakes & salt

– Place veggies in oven, about 10-12 minutes for Brussel Sprouts and 20 minutes for Radishes

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I really enjoyed eating these two veggies this way, the best part for me was the fact that neither one gets over-cooked, so they maintain most of their nutritional value and still taste great. 

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Radishes are known to reduce risk of Cancer, help control high blood pressure, aid in digestion and eliminate toxins among other things. 

Brussel Sprouts contain Fiber, Vitamin C, Antioxidants, Folate (or Folic Acid), Protein, Iron. They help regulate Cholesterol and also help prevent Cancer. 

You are what you eat! 

 

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