FRIED BRUSSELS SPROUTS

I really struggled to get used to Brussels sprouts for a long time. Even though I knew they were highly nutritious, packed with vitamin C, antioxidants and detoxifying properties and beneficial for digestion and heart health, I just couldn't get past the taste. I would eat one or two but definitely not in large quantities. That was until I tried roasting them with this recipe. From now on, during the winter months when fresh vegetables aren't always available and the flavor isn't great, Brussels sprouts will be a welcome guest at our table. And it's not just me eating them; my whole family enjoys them! For me, this is a significant achievement, so I'm awarding this recipe a special recognition.

Ingredients

• 500 g of Brussels sprouts (I use fresh, not frozen)

• A few tablespoons of mustard

• Juice of half a lemon

• 1-2 tablespoons of honey, agave syrup or another preferred sweetener

• 4-5 cloves of garlic

• Spices: salt, pepper, paprika, chilli powder

Instructions

I wash the Brussels sprouts and cut them in half.

I place the chopped Brussels sprouts into a bowl, sprinkle in some spices, add mustard, lemon juice, honey and squeeze in garlic. I mix everything well.

I put it in a preheated oven at 200°C for about 25 minutes, until it’s lightly browned.

I serve it alongside potatoes, buckwheat or pasta dishes or simply enjoy it on its own – it’s delicious by itself!

BON APPETIT!