Roasted Brussels Sprouts with Thyroid-Balancing Lemon and Garlic

Not just for Thanksgiving anymore, roasted Brussels sprouts make a great side dish all year round. And with the addition of lemon and garlic, they're taken to the next level. The lemon zest and juice brighten up the sprouts, while the garlic adds a savory depth of flavor. They're also a good source of vitamins and minerals, making them a healthy and delicious choice.

Brussels sprouts have been around for centuries, but they weren't always the popular vegetable they are today. In fact, they were once considered to be a poor man's food. But in the 19th century, Brussels sprouts began to gain popularity in Europe, and by the early 20th century, they were being grown in the United States. Today, Brussels sprouts are a staple in many American kitchens, and they're often served at Thanksgiving dinner. But there's no need to wait for Thanksgiving to enjoy roasted Brussels sprouts. They're a great side dish for any meal, and they're especially delicious when roasted with lemon and garlic.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the Brussels sprouts, olive oil, lemon zest and juice, garlic, salt, and pepper.
3. Toss to coat.
4. Spread the Brussels sprouts on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until tender and browned.
6. Serve immediately.

Why It Works

• Roasting brings out the natural sweetness of the Brussels sprouts.
• The lemon zest and juice brighten up the sprouts and add a touch of acidity.
• The garlic adds a savory depth of flavor.
• The Brussels sprouts are a good source of vitamins and minerals.