GINGER TURMERIC ROASTED BRUSSELS SPROUTS
Call me crazy but Brussels sprouts are probably my favorite vegetable of all time, especially when roasted to crispy perfection.
It’s funny because they get such a bad rap, but I don’t think most individual’s argument against them has any backing or validity. You know why? Because I think a hatred of Brussels sprouts (and many other healthy foods for that matter) are a learned aversion because of societal pressures and lessons that we are fed (no pun intended) from the moment we are born.
I’m reading “First Bite: How We Learn To Eat” by Bee Wilson and so far it’s been discussing a lot about how food likes and dislikes are greatly a learned behavior rather than an ingrained, genetic thing. We aren’t predisposed to hate certain foods. but instead learn most of our food behaviors from our environment.
From a young age, we pick up on cues from parents, siblings, peers, television and marketing.
And guess what story most television and marketing focused on children tells? That children are “supposed” to hate vegetables. That that’s a normal thing. That sugary cereal and candy bars are what children are “supposed” to like and want.
These foods are marketed directly to children (which is another issue in-and-of-itself) and while we all know they’re bad for us and the children we’re raising, we still use them as bribes.
“If you eat your Brussels sprouts you’ll get ice cream.”
“If you finish your dinner you’ll get dessert.”
“If you finish your homework you’ll get a treat.”
So many today teach children that food, especially unhealthy food, is a reward. And by using it as so instills a desire for those foods.
When in reality, I believe if kids were exposed to more healthy foods and a wider variety of real food at a younger age, they wouldn’t be as adamant about avoiding vegetables and only go for the sugar.
That’s truly one of the things I’m most grateful for - that my parents raised me to have an appreciation for wholesome food. It allowed me to grow up exploring a wide variety of real food and have a deep love for quality tastes. They never told me I couldn’t eat unhealthy foods, but I rarely even had the desire to because of the foods they exposed me to right away.
And because of them I’m able to enjoy foods like these paleo ginger turmeric roasted Brussels sprouts that are absolutely dreamy. They’re a bit spicy and FULL of flavor and nutrients.
Although the black pepper can be omitted for the AIP diet, it helps with the absorption of the turmeric (which has amazing anti-inflammatory properties).
If the taste of these alone aren’t enough to sway you, Brussels sprouts are also FULL of nutrition - Vitamin K, Vitamin C and Vitamin A to name a few things they’re good for.
Now I’m curious, what’s one food you hated as a kid but love now?
Ginger Turmeric Roasted Brussels sprouts (paleo + gluten free + vegan + SCD & AIP Friendly)
These Brussels sprouts are the perfect side dish to compliment any meal. They pack a huge punch of flavor and nutrition.
4 cups Brussels sprouts (cut in half)
3 Tbsp avocado oil
2 tsp ground turmeric
1 1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp black pepper
1 tsp salt
Preheat your oven to 400 degrees Fahrenheit.
Start by washing your Brussels sprouts and cutting them in half. Place them in a large bowl.
Pour the avocado oil over the Brussels sprouts and stir until all of the Brussels sprouts are covered in oil.
In a small bowl combine the ground turmeric, ground ginger, salt and black pepper. Stir well.
Pour the spices over your Brussels sprouts and stir until all are covered as evenly as possible with the spice mixture.
Place on a baking sheet and roast for 25-30 minutes.
Let cool and enjoy!