Cancer fighting properties:
What a wonderful group of vegetables with powerful phytochemicals including carotenoids, indoles and glucosinolates and isothiocyanates. Many of these properties have been studied and shown to slow the growth of many cancers, including leukemia and melanoma. One compound, indole-3-carbinol, continues to be studied in that it appears to change the way estrogen in metabolized, which may stop cancer cells from dividing and growing and prevent damaged cells from turning cancerous.
Broccoli, cabbage, collard greens, kale, cauliflower, and Brussels sprouts are in this family and there are so many ways to incorporate these into a healthy meal plan: pestos, salads, slaws, dips and soups to name a few.
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4
Storage: Store refrigerated in airtight container for 2 days
Ingredients:
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon caraway seeds
¼ teaspoon sea salt
1 tablespoon maple syrup
Pinch of red chili flakes
1 pounds Brussels sprouts, trimmed and cut in half, rinsed and patted dry
Cooking Directions:
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, caraway seeds, and red chili flakes. Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan.
- Season the Brussels sprouts with sea salt and roast until the outer leaves are crispy and the centers are tender all the way through, about 20 to 25 minutes. Transfer to a plate and serve immediately.
Variation: Get a little nutty. Place a ¼ cup of pecans on a baking sheet and toast at 350 degrees for 7 to 10 minutes, until aromatic and slightly browned. Chop coarsely before sprinkling on this yummy dish.
Recipe from: RebeccaKatz.com - Recipe Box