Tamara Green and Sarah Grossman's new cookbook The Living Kitchen has a refreshing mission: It's full of recipes that were engineered to help cancer patients during treatment and recovery. These roasted Brussels sprouts are just one of the 100 examples within. They're sweet, slightly tangy and as far a cry from limp steamed Brussels as you can get.
Tamari Roasted Brussels Sprouts
Recipe adapted from The Living Kitchen by Tamara Green and Sarah Grossman
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
2 pounds Brussels sprouts, bottoms cut off, halved
1½ cups thinly sliced red onion (about ½ onion)
2 tablespoons extra-virgin olive oil
1 tablespoon tamari
1 tablespoon pure maple syrup
¼ cup fresh cilantro, parsley, or a combination
2 teaspoon hemp seeds (optional)
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Spread the Brussels sprouts and onions on the baking sheet.
3. Pour the oil, tamari, and maple syrup over the veggies and mix well so they are coated.
4. Roast for 30 minutes, or until the onions are soft and the Brussels sprouts have browned, shrunk and crisped on the outside. Top with the fresh cilantro and/or parsley right before eating. You can also add hemp seeds if you like.