Roasted Brussel Sprouts in a Wolfberry Vinaigrette Reduction

Roasted Brussel Sprouts in a Wolfberry Vinaigrette Reduction

I LOVE brussels. I think they are the most loved of all veggies in our home so we make them quite a bit. I get bored just roasting them. But don't get me wrong they are SO good like that too. Its funny I used to HATE them as a child and young adult.  I was brave enough to try them again and the angels sang! I realized that the ones I ate growing up were in a can and boiled... BLECH. No wonder they were gross. 

This recipe started off just basic. Here is what you will need; 

3-4 cups of brussel sprouts

2 Tablespoons of Olive Oil

1/4 cup of wolfberries

1 2 oz packet of Ningxia Red

2 drops of YL grapefruit Vitality Essential Oil

1 Clove of Garlic

2 tablespoons of hemp seeds

One teaspoon of Braggs Apple Cider Vinegar 

salt and pepper to taste

Cut the brown tips off of each one and then slice them in half. Toss them in olive oil and a little salt and pepper and lay them in a sheet pan. Roast them on 400 for about 20 minutes making sure that they are crisp on the outside. All ovens vary so you may have to roast them a little longer. Just keep your eye on them. 

While they are Roasting you are going to put 1/4 of a cup of dried wolfberries in a 2oz packet of Ningxia Red ( our antioxidant super food drink). This will rehydrate the berries and make them pop. In another small dish mix 2 tablespoons of Olive Oil, one capful of Braggs Apple Cider Vinegar, 2 drops of Grapefruit Vitality Essential Oil, and one clove of garlic finely chopped. Sprinkle in some Himalayan Sea salt and mix with a fork. 

After the brussel sprouts are done, Combine the wolfberries and the olive oil mixture together and whisk with a fork. Place the brussels in a small skillet and add the wolf berry vinaigrette mixture to the skillet. Top with raw hemp seeds. Warm for a few minutes until heated thoroughly and the liquid has reduced. 

Serve Immediately. 

Optional; We have a nut allergy in our home, but if we didn't I would have TOTALLY added some walnuts or pecans to the skillet. That just sounds delicious. 


I served this with Baked Cod that had been coated in gluten free bread crumbs. It was great! 


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