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Roasted Brussel Sprouts with fennel and Shitake Mushrooms
by Terry Walters
Commentary by Andrea D'Amore, ATH Editor of Healing Recipes


From Andrea: Personally, I didn’t ever need additional reasons to eat Brussels sprouts, because I find them delicious no matter how they are made but I know some people would beg to differ with me. For those of you who typically avoid Brussels sprouts, complaining of their strong smell and bitter taste, you should try them prepared as described below. Both the slow roasting method of cooking them and the herbs called for in the recipe give the sprouts a sweet flavor much different from their normal taste. With all of the health benefits of Brussels sprouts you would be wise to go ahead and try them this way, even if you don’t typically like them. Trust me, your body will thank you. Brussels sprouts actually have the fairly unique ability to protect against and in some cases even reverse, DNA damage caused by everyday environmental factors like UV and radiation exposure. The antioxidants present in Brussels sprouts are also found to be a very powerful protectant against colorectal and lung cancers. And certain phytochemicals present in the plant are a strong tonic for the respiratory system. Not to mention, the high level of B vitamins in this vegetable, makes them especially great for pregnant women. Additionally, the antiviral/antibacterial properties and high levels of vitamin C in the sprouts join forces with those in the mushrooms, onions, fennel and garlic to provide a great boost to your immune system and protect you against invading microbes that could make you sick. And if that isn’t enough reason yet, this dish is packed with fiber to help keep your intestines regular and protect against high cholesterol levels and thus heart disease. Really, this recipe is stuffed with all kinds of healing benefits, so get over your childhood distaste for these amazing cruciferous vegetables and give them a try again, this time with the health and vitality of your body in mind.

Ingredients


11⁄2 pounds Brussels sprouts
4 shallots, quartered
10 garlic cloves, peeled
1⁄2 pound shiitake mushroom caps
1 large fennel bulb
1⁄4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh tarragon or rosemary
Coarse sea salt and freshly ground black pepper


Preparation

Preheat to 425°F. Prepare Brussels sprouts by cutting away tough root ends and removing any blemished outer leaves. Slice in half through the base and place in large bowl. Add shallots, garlic and mushroom caps. Prepare fennel by trimming off dried root end and slicing bulb thinly widthwise. Add to vegetables and toss with olive oil, vinegar, tarragon, and salt and pepper to taste. Place in 9 x12-inch glass or ceramic baking dish and roast uncovered 25 minutes. Stir vegetables and roast 25 minutes more. Remove from oven and serve.

SERVES 6

 

 

 
 

 



About the Cook


Terry Walters is about eating clean and living well. She believes in nourishing yourself with nutrient-rich foods in a rainbow of colors and a full spectrum of tastes. Terry is about taking time to shop for, prepare, share and enjoy your meals and mealtime. She is about eating foods from living plants, not processing plants. She is about listening to your body and serving your unique being. She is about being empowered with knowledge. And most importantly, Terry is about making healthy choices that nourish our bodies, our families, our communities and our environment. One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well.

For more information please visit: TerryWalters.net.

 

 

 

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09-22-2017 04:11:52
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