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brussels sprouts - anti-cancer recipes - cook for your life

Brussels Sprouts

by Chelsea Fisher on November 14, 2016

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Super Sprouts

By Chelsea Fisher

Brussels sprouts may be the bane of many a child’s dining experience, but like their fellow cabbage-family members, these plants provide a plethora of cancer-fighting compounds. The American Cancer Society reports that sulforaphane, found in cruciferous veggies, may activate the body’s creation of natural protective enzymes. Brussels sprouts contain isothiocyanates, a plant-produced chemical that the American Institute for Cancer Research says can help our bodies detoxify and remove carcinogenic substances.

The leafy, green buds also provide riboflavin, iron, magnesium, phosphorus, and lots of fiber, important to keep the body as robust as possible during chemotherapy. Just one half cup boiled sprouts contains a 81 % of the daily-recommended value of vitamin C and 137 % of vitamin K.

Ann’s Tips

Sprouts should be bright green and very compact, without yellowing leaves, blemishes, or a strong scent. At greenmarkets, sprouts are often sold on the original stalk. Cut the buds off the stalk before cooking. If buying at the grocery store, try to purchase sprouts chilled so you know they are fresh. Pick buds that are all about the same size for uniform cooking time. Fresh sprouts should keep in the fridge for about four days.

Before cooking, remove the stems and any yellowing or damaged outer layers. If boiling, cut an X into the bottom of each sprout with a paring knife, this will allow for fast and even cooking. Sprouts can be boiled, steamed, or roasted.

Recipe Tips

Roasting Brussels sprouts is one of the easiest and most delicious ways to cook them. Simply wash them and mix them in a bowl with olive oil, salt, and pepper. Place them on a sheet pan and roast at 400 degrees or about 30 minutes until they are golden brown. Stir them occasionally while cooking, and make sure not to overcook them to avoid the olfactory offense.

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