Brussels sprouts are super brassicas, meaning they’re rich in sulphur compounds, the powerful antioxidants that support healthy liver function and boost detoxification.
Serves: 4
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Pictured with Lisa’s Festive Roast Vegies.
Servings
Prep time
Cook time
Recipe
Ingredients
- 400g Brussels sprouts, cut in half
- ¼ cup pistachios, roughly chopped
- Cold-pressed olive oil
- 2 rashers sulphur-free bacon, fat trimmed, diced
- 1 clove garlic, finely chopped
- Juice ½ lemon
- 1 tbsp chopped parsley leaves
Method
- Place Brussels sprouts in a medium-sized bowl and cover with boiling water. Leave for 4 mins, then strain well.
- In a frypan on medium heat, dry-roast pistachios and set aside in a small bowl.
- Add a little olive oil to pan, then add bacon, cooking for a few minutes until it starts to go crispy. Set aside with pistachios.
- Add Brussels sprouts and garlic to pan and cook for 5 mins, tossing regularly, until tender.
- In a medium-sized bowl, add Brussels sprouts, pistachios and bacon, and toss with lemon juice and parsley.
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