Roasted Brussels Sprouts with Grapes, Blueberries and Toasted Teriyaki Pecans
This Recipe of Brussels Sprouts is a wonderfully fun and tasty dish with excellent detoxification properties which are special to help neutralize and remove toxins from the body and provide energy to improve health and healing.
Preheat Oven to 350 Degrees.
Line a small baking sheet with parchment paper or aluminum foil. Arrange 1/3 cup of pecan halves onto baking sheet.
In a small bowl add:
2 Tablespoons light Soy sauce
2 Teaspoons Sake or white cooking wine
1 Teaspoon Sesame oil
1 Teaspoon ground Ginger
Hot sauce (to taste).
Natural sweetener to taste
In a small sauce pan, heat the soy sauce, white wine, sesame oil, ground ginger, hot sauce and natural sweetener to a small simmer for about 1 minute. Pour the sauce over pecan halves and bake 15-20 minutes uncovered. Remove from oven and set aside.
For Brussels sprouts:
Preheat oven to 350 Degrees
Line a medium baking sheet with parchment paper or aluminum foil.
1 pound fresh brussels sprouts trimmed and cut in halves.
1 Tablespoon olive oil
1/3 cup dried blueberries
Sea salt and ground pepper to taste
In a bowl coat Brussels sprouts with oil, sea salt, ground pepper and dried blueberries. Roast uncovered for 15-20 minutes. Remove from oven.
In a serving tray add Brussels sprouts, dried blueberries and top with Teriyaki pecans and serve over rice, quinoa, barley, couscous, farro, freekeh, bulgur wheat, or any other high protein addition of your choice or it is absolutely delicious as is.