Roasted Brussels Sprouts and Garlic
Getting the methylated forms of B vitamins Folic acid, B 6, B 12, and betaine to name a few helps protect genes, promote healthy memory and detoxification of environmental toxins. Vitamin B12 and methyl folate can help with depression and memory loss; Vitamin B6 creates emotional stability, decreases PMS symptoms, and additionally boosts immunity; Folate prevents dementia and is crucial for normal fetal development. Together, they work for neurological support, mental well being, immunity and detoxification, and heart health. To get the best food sources of B's eat more fruits and vegetables like bananas, oranges, peaches, spinach, beets, brussels sprouts, broccoli, cabbage, and asparagus, as well as whole grains, legumes, eggs, salmon, or lean meat to your diet to reap the benefits of the B’s. Or see if you’d do well taking them all together in their methylated form, which can be found under many brands such as Metabolic Maintenance B complex.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- 1 pound Brussels Sprouts, fresh and organic when possible
- 3 tbsp Extra Virgin Organic Olive Oil
- 30 each Garlic Cloves, peeled and whole
- 4 cups Kale, organic
- 20 halves Walnuts, fresh, raw if possible
Preheat oven to 350 degrees
Thoroughly wash and dry Brussels Sprouts and Kale. Cut off the tops of Brussels Sprouts and Kale stems. Tear Kale into 2 inch pieces.
Place Brussels Sprouts on a baking sheet and toss with garlic and olive oil
Bake for 15 minutes until the Brussels Sprouts are tender. Toss in Kale and walnuts.
Bake another 5 minutes until the nuts are slightly brown and the kale is crispy.
Take from the oven and squeeze a fresh small orange or sweet lemon. Devour!
- Amount per serving
- % Daily Value*