Maple Roasted Brussels Sprouts

Maple Roasted Brussels Sprouts

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Maple Roasted Brussels Sprouts

By Anthony William the Medical Medium

These brussels sprouts are unbelievably appealing. They’re sweet
and spicy and tangy and rich with flavor. If spicy is not your preference, feel
free to leave out the spices for a sweet and salty treat that will keep
everyone coming back for more.

Brussels sprouts: An ultimate liver-cleansing food,
providing a vast array of chemical compounds and phytonutrients. The sulfur
compounds found specifically in brussels sprouts are different from those in
any other food in the cruciferous (that is, Brassica) family, as they’re
derived from the large mother stalk upon which the little baby brussels sprouts
grow. This is some of the most powerful, beneficial sulfur for the liver; it
has the ability to loosen hardened prison cells of poisons and inherited
troublemaker toxins, because it has a greater reach for toxins that have been
in your family line for generations, if not centuries. Once it loosens up the
cell prisons, old poisons come out, though they don’t go rogue. Brussels
sprouts’ sulfur has an ability unlike any other to cling to each poison and
safely escort it out of the liver, whether through the kidneys, bile duct, or
intestinal tract, staying bonded all the way until the troublemaker leaves the
body. It’s a food rarity.

Lemons (and limes): Improve hydrochloric acid production as well as
bile production and potency. Contain micro mineral salts that break down
pathogens such as unproductive bacteria, mold, yeast, and fungus to help
protect your liver’s immune system. The rich calcium levels in lemons and limes
binds to the vitamin C within them, and both of these enter into the liver,
where they waken a stagnant, sluggish, fatty liver, helping loosen and disperse
fat cells. Lemons and limes clean up dirty blood syndrome, improve glucose
absorption, and even protect the pancreas.

Maple Roasted Brussels

4 servings


2 pounds brussels sprouts 

2 tablespoons lemon juice 

3 tablespoons maple syrup 

1 garlic clove 

¼ teaspoon cayenne 

¼ teaspoon paprika 

¼ teaspoon red pepper flakes

 ½ teaspoon sea salt, divided


 Preheat the oven to 450°F.

Prepare the brussels sprouts by removing the stems and slicing vertically into
halves. This should yield about 6 cups of halved brussels sprouts.

Place the lemon juice, maple syrup, garlic clove, cayenne, paprika, red pepper
flakes, and ¼ teaspoon of the sea salt into the blender and blend until a
smooth marinade forms. In a large mixing bowl, toss the brussels sprouts in the

Spread out the brussels sprouts face down on two baking trays lined with
parchment paper. Make sure to save the leftover marinade in the mixing bowl.

Roast the brussels sprouts for 15 to 20 minutes, until they start to turn
golden brown. For extra crispiness, broil them for 1 minute before removing
them from the oven. Return the roasted brussels sprouts immediately to the
mixing bowl and toss them in the leftover marinade. Sprinkle the remaining ¼
teaspoon of sea salt over the top and serve immediately for best results.


Don’t skip the step where you reserve the marinade. Tossing the brussels
sprouts in the marinade again after roasting causes them to soak up the extra
flavor and makes them extra delicious!

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Rod Stone
Publisher and Supplier of Healthy Living information and products to improve
your life.

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