Roasted Brussels Sprouts with Pear and Thyme

It’s finally feeling like fall this week, the town is covered with orange and yellow leaves and we even have snow in the mountains! I love fall and all the new foods it brings!

Brussels sprouts are incredibly nutritious – rich in antioxidants, phytonutrients, vitamins C, A, and E, and alkalizing minerals such as calcium, copper, iron, and manganese. 

I’d like to talk about copper for a minute.  Copper is a tricky mineral. 

  • Inorganic hard copper – like that we’d get from copper pipes – is bad for us. We also get copper if we are eating conventional foods as copper (and arsenic) are an integral part of the pesticides; they are part of the poison that kills the bugs. 
  • Organic trace mineral copper – that naturally occurs in food –  is good. There is difference.  And be reassured that your body has wisdom.  If you eat foods with “good” copper, your body will swap out the bad with the good.  But it’s one big reason to choose organic foods as often as you can. 

And here’s a tip on iron.  If you have ever struggled with anemia, the most likely culprit was a virus.  They thrive on on our iron, especially when its exogenous iron supplements like ferrous sulfate.   They are less able to monopolize plant source of iron.  So my advice – if you or anyone you know – struggles with anemia, is to manage the anemia with things like spirulina, barley grass juice powder, kale, spinach, and such.  They’ll support you but do so without feeding the pathogen(s). 

Last, let’s talk about calcium for a minute.  Of course we need calcium, but likely not as much as the dairy industry would have us believe.  And if you’re worried about your bones, silica is often overlooked but is a major player in bone health.  My advice here is to get your calcium from food sources, and omit dairy from your life.  Unless of course, you are a calf.  If not, dairy just feeds pathogens. Too many of us suffer from a chronic disease that has a root cause in a pathogen…and science just hasn’t kept up with basic varieties, and how quickly they mutate, so they are not acknowledged in the disease process. 

Food is medicine so let’s get back to the recipe.  It’s super simple.  Delicious.  And health promoting.  Plant foods have wisdom that literally fight disease. 

This recipe is so good it’s definitely in the running for a Thanksgiving side.

Thanks to Vanilla and Bean for this fabulous fall recipe! Check out her site for more delicious vegan and vegetarian dishes.


1 lb (organic) Brussels Sprouts
1 med-large (organic) Bosc Pear, thinly sliced  (highly sprayed)
1 large shallot, thinly sliced
7 sprigs fresh thyme  (crazy anti-viral properties)
1/4 tsp Himalayan sea salt
1/8 tsp black pepper
2 Tbsp coconut oil (anti-viral)
1 tsp lemon juice, fresh is best!
1/2 cup pecans (plant-based fat so heart-healthy)



1. Preheat oven to 425 degrees F and line baking sheet with parchment paper.

2. Trim the ends off the brussels sprouts and cut them in half.

3. Toss everything together but the lemon juice and pecans, then spread them on your sheetpan.

4. Roast for 20-25 minutes, rotating the pan about halfway through or as needed.

5. Add the pecans to the pan for the last 7 or 8 minutes of roasting.

6. Before serving, drizzle with a little lemon juice and some extra thyme. Serve and enjoy, knowing you are truly feeding your body the foods it needs!






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