WHAT’S IN IT

6 pounds Brussels sprouts

2 medium shallots, minced

Sea salt and freshly ground pepper

1 cup white wine

1/4 cup ghee

zest of 1 lemon

1 sweet apple, cored and diced

1 cup pecan pieces

1 t chopped fresh thyme, or 1/3 t dried

1/2 cup grated Zamorano cheese (optional)

HOW TO MAKE IT

1. Heat the oven to 350 F.

2. Wash, trim and halve the Brussels Sprouts

3. In a 13 x 9-inch baking dish, combine the Brussels sprouts, shallots, salt and pepper. Mix together.

4. Pour the white wine into the dish and place spoonfuls of ghee on top, making sure all areas of the dish have ghee.

5. Bake uncovered for 30 minutes. Remove from the oven and add the lemon zest, apples, pecans, thyme and (if using) Zamorano. Stir to combine.

6. Return the dish to the oven for 15–20 minutes, or until sprouts and apple pieces are tender.

WHY IT’S HEALTHY

Brussels sprouts are packed with antioxidants, are an outstanding source of vitamins K and C and a good source of B vitamins minerals, fiber and omega-3s. Brussels sprouts account for more glucosinolate intake than any other food except broccoli. Glucosinolates are important phytonutrients for our health because they are the chemical starting points for a variety of cancer-protective substances. All cruciferous vegetables contain glucosinolates and have great health benefits for this reason. Regularly eating just a one-cup serving of the cruciferous veggie can help lower your risk of cancer, strengthen your bones, protect skin and eye health, aid digestion, fight inflammation, and lower glucose and cholesterol. This recipe adds even more vitamins and fiber with apple and the healthy fats of pecans and ghee. The lemon zest, thyme and shallots bump up the flavor AND provide even more vitamins and minerals to help aid the immune system and benefit the whole body.

*recipe from Dr. Josh Axe