You may not love brussels sprouts because they have a distinct sulfur smell like their cabbage siblings, but anything smelly is actually really good for you!  Cruciferous veggies are high in sulfur and contain antioxidants, (think broccoli/kale/cauliflower/bok choy) which helps to promote collagen, as well as reduce risks of cancer and heart-disease.  They are an excellent source Vitamin C which we all need more of during the long Winter months, and although they can taste a bit bitter, adding some sweetness makes them easier to eat. Most people enjoy them stir-fried or deep-fried and extra crispy, but they are just as delicious and much better for your health if they are baked.  For this recipe they aren’t fully baked, but I promise they will be delicious!

• 2 cups whole brussels sprouts
• dried cranberries
• 1/2 cup hazelnuts (roasted in oven 20min @400f)
• coarse sea-salt/ground pepper
• olive oil
• half a lemon
• pure maple syrup

Directions

1. wash, dry and thinly slice brussels sprouts and place them on your baking tray
2. drizzle olive oil and coarse sea-salt and broil on high for no more than 5-7 minutes
3. place in your serving platter and add previously roasted hazelnuts
4. squeeze the juice of half a lemon, drizzle more olive olive/salt/pepper plus 2 tbs of pure maple syrup
5. top with a desired amount of dried cranberries and enjoy!