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Roasted Balsamic Brussels Sprouts with Pumpkin Seeds

This dish truly brings fun to the table! These little cabbage-patch-like veggies are so fun to eat your imagination just can’t help but come out to play! And the best part? In this recipe, these lovely little bites are scrumptious and healing too!

This way of preparing Brussels sprouts is simply DELICIOUS! I feel like they could be eaten as dessert! Brussels sprouts are splendid at supporting the body in detoxification, decreasing the development of cancer cells, repairing DNA damage (imagine that!), are a good source of omega 3’s, and an excellent source of vitamins C and K. The pumpkin seeds can help expel parasites, help with motion sickness and nausea, are high in zinc and omega 3’s, and are used medicinally to treat swollen prostate and impotency.

Preparation time: 5 minutes | Cook time: 25 minutes | Yields: 4 servings (as side dish)

• 1 lb Brussels sprouts
• 3 to 4 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• ¼ cup raw pumpkin seeds
• ½ tsp sea salt
• ½ tsp course ground pepper

1. Preheat oven to 400 degrees.
2. Wash the Brussels sprouts and cut off any parts that might be brown or yellow.
3. Slice the Brussels sprouts in half.
4. Put them into a bowl and toss them with balsamic vinegar, oil, salt, pepper, and the raw pumpkin seeds.
5. Pour the mixture onto a cookie sheet or 9 x 13 baking dish, with the cut sides of the Brussels sprout down.
6. Roast for 25 to 30 minutes or until tender inside and crisp outside. I suggest stirring them 1 to 2 times during the cooking process to mix them up.