Roasted Brussels Sprouts: Brussels sprouts are part of the same species as cabbage, broccoli and kale. People who have hyperthyroidism can benefit greatly from introducing these green veggies into their daily menus, because they tend to lower thyroid hormones. I love them roasted, and almost always serve them with mashed potatoes and shredded chicken or beef.
- 1 1/2 pounds Brussels sprouts — trimmed and halved
- 1 tablespoon extra-virgin olive oil — plus 1 teaspoon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional flavor additions*
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
- Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.
If you liked this recipe, try our Asparagus Soup.