**As a Dietitian & Diabetes Educator I am passionate about helping others develop a healthy relationship with food. Practicing the art of eating mindfully is much more than what we eat and more about how we eat – with intention, non-judgementally, savouring the experience and with a willingness to care for your body. **
Roasted Brussels Sprouts
15 Brussels sprouts
1 tbsp olive oil
Salt for seasoning
To prepare the Brussels sprouts, remove the loose leaves and wash well under cold, running water. Trim the base of each sprout and cut them in half.
Drizzle with olive oil and season with salt.
Place in baking tray and cook for 20 – 30 minutes at 180 – 200 o C until the outer leaves are brown and crispy and the inside is tender.
Tania’s tip
I add the prepared Brussels sprouts to my tray of roast vegetables for the last 20 – 30 minutes of cooking.
You can use canola oil or an alternative low chemical oil, instead of olive oil, if you require a low chemical elimination diet.