Yes, Brussel Sprouts for breakfast! Or if you really don’t like them, then maybe cauliflower or broccoli or carrots? (although, if you haven’t ever had brussel sprouts oven roasted – you’ve got to try them at least once! recipe below)
The experts tell us that we need to get 5-13 servings of veggies and fruit per day. It’s hard to get that many in, unless we include them with breakfast. Now, honestly, when I got this idea to start having veggies for breakfast, I was a tad concerned with how my children would receive the idea. The good news – they love it! But only if they’re roasted with lots of salt. More good news – the experts are now also saying that sea salt is good for us and we can eat it abundantly! (if you haven’t heard about the health benefits of abundant sea salt – read more about it on Dr. Axe’s website here.)
Our family also likes our roasted veggies slightly burned. Since they have to cook at a high temperature, we shouldn’t use olive oil (at temperatures over 200 olive oil can oxidize, which may not be good for your body.) So in this recipe we use refined coconut oil (smoke point of 450 degrees). We use refined coconut oil in this recipe because it does not taste like coconuts, whereas virgin coconut oil gives a stronger coconut flavor.
If you really can’t imagine these for breakfast, at least try them with your dinner sometime. Maybe with some grilled chicken and sweet potatoes? Sounds like a great dinner to me!
Roasted Brussel Sprouts
- 1 heaping spoonful of refined coconut oil (or palm oil)
- 1 bag of frozen brussel sprouts
- Sea salt
Preheat the oven to 425. Put the oil on a baking sheet, and place in the oven so it can melt.
Get the pan back out, pour the frozen brussel sprouts on the pan and stir around with a spoon. Sprinkle liberally with sea salt.
Roast for about 30 minutes, stir around again, and then roast for about 15 additional minutes.
Now they’re ready to serve! Add more sea salt if needed.
*you can use this same recipe for other frozen veggies as well, although the cooking time varies for different vegetables based on size, texture, etc. We also like broccoli, cauliflower, and carrots using this same method.
Breakfast of champions here – eggs, nut/seed granola, roasted brussel sprouts, and a banana!