I used to hate Brussels sprouts, I’m not exaggerating. I just despised them when I was little and used to cry when my parents made them. Now, they are actually one of my favorite veggies! It’s all about how you prepare them.
Brussels sprouts are part of the cruciferous veggies group along with cabbage, cauliflower, bok choy, kale, broccoli, etc. They are great for phase 2 liver detoxification due to the sulforophane. They are high in fiber, vitamins, and minerals. They also contain compounds which may help prevent cancer.
For those with hypothyroidism, it’s best to eat these vegetables cooked rather than raw.
The simplest way to prepare them is to cut off the bottoms, cut the sprouts in half of quarters, throw them in a pyrex pan, toss with some coconut oil or olive oil, add sea salt and pepper, and roast in the over at 375 degrees for about 35 minutes or so. Check about halfway through and toss them around. Enjoy!