OUR FAVORITE CANCER-FIGHTING RECIPES

Roasted Brussel Sprouts

Ingredients:

1 lb. brussel sprouts  (about 20 sprouts)
1 Tablespoon extra virgin olive oil
Salt & pepper to taste  (maybe about 1/8 teaspoon each)

Procedure:

1) Wash the brussel sprouts to get rid of any dirt or grit.
2) Cut off the browned ends of each sprout.
3) Put the sprouts in a large bowl.
4) Sprinkle the olive oil over the sprouts.
5) With one clean hand or a large wooden spoon, stir the sprouts around the bowl to evenly coat them in the olive oil.
6) Sprinkle salt and pepper on the sprouts and stir.
7) Cover a large, flat cookie sheet (about 15 X 10 inches) with aluminum foil.
8) Spread the sprouts onto the cookie sheet.
9) Place the cookie sheet on the middle rack in your oven and broil under low heat.
10) Check the sprouts after 5-10 minutes. When they are slightly charred or browned, flip them over with a pair of long tongs to expose the uncharred side. (Be sure to use an oven mitt to protect your hand.)
11) After another 5-10 minutes, check to see if the sprouts are done. They should be slightly charred and soft, but not too squishy.

Note: This recipe can also be used with broccoli and cauliflower cut into golf ball size pieces.

Serves: 3-4 servings

Nutritional content:

1 cup (or 88 grams) of brussel sprouts alone contains only 38 calories but has 124% of the DV for vitamin C, 13% of the DV for vitamin A, and 10% of the DV for vitamin B-6, as well as lots of fiber and potassium. (1 Tablespoon of olive oil adds 120 calories.)



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