Lemme get a quick show of hands. Who here likes brussels sprouts?
That’s what I thought.
Brussels sprouts rank as some of the healthiest and least-eaten vegetables around.
They are basically mini cabbages and are in the powerful Cruciferous vegetable family along with broccoli, cauliflower, kale, collard greens, and others.
Along with vitamins A, C, Folic Acid, and fiber; brussels sprouts also contain three powerful cancer fighting phytochemicals: Sinigrin, Sulforaphane, and Indole-3-Carbinol.
These bad boys have been shown to cause apoptosis (cancer cell suicide), boost DNA repair, and block the growth of new cancer cells.
There are certain vegetables that do not lose their anti-cancer (anti-mutagenic) properties when cooked. Brussels sprouts are one of them!
The other “cookables” are eggplant, spinach, pumpkin, garden cress, and chicory greens.
We can’t remember where Micah found this recipe, but it is our favorite way to prepare brussell sprouts. I could eat this every night!
Cut brussels sprouts in halves or quarters, depending on their size
Put brussels sprouts in a glass baking pan
Add a handful or two of walnuts
Drizzle with olive oil
Lightly drizzle with maple syrup or blackstrap molasses
Who ever came up with adding maple syrup to brussels sprouts is a genius.
The flavors work so well together.
Note: If you are fighting cancer, skip the maple syrup. You need to be on a No Sugar Diet. Try substituting with Balsamic Vinaigrette.
Bake at 375 for approxmately 25 minutes, or until tender.
Moist, tender, and brown on the edges is what we’re going for.
If you can easily insert and remove a fork, they’re ready.
Prepare and Devour!