Taste Life Blog

According to a study by Heinz, Brussels sprouts are the most hated vegetable in America. Probably cause your mom cooked them to a mushy consistency.  Time to try them again!  According to Forbes magazine, these darling little beauties are one of the top ten food trends in 2014. And for good reason, they are a versatile, fun veggie that can be steamed, roasted, (Toss with extra virgin olive oil and roast at 400°F for 30 minutes)  sautéed, grilled, or eaten raw. (Lately, I adore them shaved in my salad.)

This recipe will win you over with the sweetness of the orange juice combined with the savory of the basil and the bitter of the Brussels creating unique deliciousness.

• ½ lb. Brussel s sprouts, trimmed and halved (about 2 cups)
• 2 tsp. butter
• 2 Tbsp. orange juice
• 1/8 tsp. salt
• 1 Tbsp. chopped fresh basil

Cook Brussels sprouts in pot of simmering water 8 minutes or until tender.  Don’t overcook them. Drain. Return to pot with butter, orange juice, salt and basil. Stir to combine and cook until heated through. Adjust seasonings according to your taste.* Make four servings.

Nutrition per serving: Calories 48; Protein 1.6 gm; Fat 2.1 gm; Carbohydrate 5.7 gm; Sodium 85 mg.

If you are concerned about living cancer free you may want to put Brussels sprouts and all cruciferous veggies on the top of your must eat list.  They contain sulfur-containing compounds called glucosinolates which help the body’s natural detox system. Their glucosinolate content is greater than any amount found in broccoli, cauliflower, cabbage, kale, and mustard and turnip greens. Don’t forget they also are an excellent source of Vitamin C which also is needed for a healthy immune system.

If you don’t like them, give them another try. It’s time you enjoy one of the most versatile and tastiest vegetables around and decrease your risk for cancer at the same time.

*I adore basil and used a lot more.