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Salt & Vinegar Brussels Sprouts

Green cruciferous vegetables are the best foods for improving liver conditions. This recipe is a delicious way to eat brussel sprouts and get more vegetables in your diet!


  • 1 lb fresh brussel sprouts, ends trimmed and cut in half lengthwise

  • 1/4 cup avocado oil (or melted coconut oil)

  • 1/2 cup Bragg's raw apple cider vinegar

  • 2 cloves of garlic, minced

  • himalayan salt

Instant Pot Directions:

  • Turn on instant pot to saute and add avocado oil.

  • When it reads "hot", add in brussel sprouts and saute until browned (about 5 minutes).

  • Add apple cider vinegar, garlic and himalayan salt and stir.

  • Put the on the lid and seal the instant pot.

  • Cook on manual pressure for 4 minutes and release the pressure valve with an oven glove when the timer beeps.

  • Sprinkle additional himalayan salt to taste and enjoy!!

Oven Directions:

  • Preheat oven to 450 degrees.

  • Toss brussel sprouts in avocado oil, salt and garlic.

  • Place on a baking sheet and bake for 20 minutes until crisp.

  • Toss in apple cider vinegar while hot and add additional himalayan salt to taste.

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