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.
Heat oven to 400Â° F. On a large rimmed baking sheet, toss Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down. Roast for about 20 to 25 minutes, or until the Brussels sprouts are golden and tender.