Brussels sprouts† (about 5 sprouts per person)
2-3 tablespoons olive oil
2 tablespoons balsamic vinegar
Fresh cracked pepper
Preheat oven to 350°F.
Peel the outer, beat-up layers of the Brussels sprouts off. Trim the end, then cut Brussels sprouts in half. Rinse in colander and shake excess water off sprouts.
In a large bowl, whisk olive oil, balsamic vinegar, salt and pepper to taste. Add a dash of cayenne pepper. Add cut Brussels sprouts and coat evenly.
Using a non-stick pan (or use tin foil) spread out Brussels sprouts, cut side down.
Roast in oven for 15 minutes then flip the sprouts to cut side up, and roast for another 10 to 15 minutes or until gently browned.
†For the freshest sprouts, buy sprouts still on the stalk. To prevent under/overcooking, use sprouts about the same size.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.