Dried Alfalfa is as good, if not better, than fresh Alfalfa so capsules are a great way to take it. Alfalfa can also be mixed in with different foods. Salads, soups, casseroles, or whatever one's heart desires can be made astronomically more healthy without hardly any change in taste.
Place Brussels sprouts on a rimmed baking sheet lined with parchment paper. Lay them flat, cut side down. Drizzle with oil, seasonings and fresh thyme, then roast. In my convection oven it takes about 18 minutes.
Preparation. 1  Heat oven to 450 degrees. 2  Trim bottom of brussels sprouts, and slice each in half top to bottom. 3  Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. 4  Put in garlic, and sprinkle with salt and pepper. Put in garlic, and sprinkle with salt and pepper. 2  Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. 3  Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour. 4  Taste, and add more salt and pepper if necessary. 5  Stir in balsamic vinegar, and serve hot or warm.