No one likes to get a bad doctor’s report. But if it happens, your plan of action usually involves a lifestyle change. If you have high blood pressure, you lower your sodium intake. If it’s high cholesterol, you steer clear of saturated fats. This is the same approach you should take with your eyesight. You may not be able to reverse damage that occurred in the past, but you can take steps to keep the future in focus. This can be done with cruciferous vegetables such as Brussels sprouts. They have a large amount of vitamin C, which protects your eyes from damage caused by UV light. Brussels sprouts also contain an antioxidant called zeaxanthin that filters out harmful blue light rays. Combine these health benefits with fiber and vitamin K, and you have a huge nutritional punch in a small package.
This recipe for roasted Brussels sprouts with walnuts and maple syrup is a great way to take in those eye-boosting nutrients. It’s a salty and sweet dish that proves that there’s more to do with Brussels sprouts than boiling them. The addition of walnuts makes each bite crunchy, and the flavor complements the Brussels sprouts nicely. This recipe is a great way to make sure your eyes aren’t overlooked as you work to improve your health.
Roasted Brussels Sprouts with Walnuts and Maple Syrup
- 16 oz. Brussels sprouts, stemmed and halved
- 1 cup chopped walnuts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- Preheat oven to 425 degrees and cover a baking sheet with aluminum foil.
- Put Brussels sprouts in a large bowl and coat with olive oil, maple syrup and salt. Lay them cut-side down on the baking sheet.
- Bake for 12 to 15 minutes, turning them over halfway through.
- Add walnuts in the last 2 minutes of baking.