One of my all time favorite foods is brussels spouts, I love them boiled, roasted and barbecued, they are just so versatile. This yummy roasted brussels sprouts with apples and pistachios will please any table.
The “dance of methylation” extends far beyond supplementing with B12 and methylated folate. Indeed, long term outcome studies using this approach are lacking, and research suggests caution is advised with regard to imbalanced hypermethylation. However, much can be done to safely support methylation balance.
Sparing “methyl donor drain” through appropriate lifestyle interventions, including reducing total body inflammation, augmenting the microbiome and promoting exercise, stress reduction and sufficient sleep, along with a careful dietary prescription that supports methyl donor reserve is a safe, nuanced approach which allows the complex, homeodynamic process of methylation to take place.
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Roasted Brussels Sprouts with Apples & Pistachios
Ingredients
- 3 cups brussels sprouts outer leaves removed and cut in half lengthwise
- 1 whole apple
- 1/2 cup pistachios shelled
- 3 tbsp olive oil
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Heat the oven to 400F. Spread the Brussels sprouts on a large baking sheet, toss with olive oil and sprinkle with salt.
- Bake for 20 minutes.
- Then add the apples and pistachios to the baking sheet, distributing evenly, and bake for 6-7 minutes more. Serve immediately sprinkled with black pepper.