Cruciferous vegetables, like Brussels sprouts, can help lower risk for certain cancers, especially those of the colon, mouth, esophagus and stomach. When buying Brussels sprouts, make sure to select the small florets, and steam them until bright green and just tender. In this recipe we’ve paired Brussels sprouts with a sweet balsamic glaze—a great side dish to add to any meal.
- 3 cups fresh Brussels sprouts (about 12 ounces)
- 1/4 cup balsamic vinegar
- 1 Tbsp. honey, or to taste
- 1 tsp. minced garlic
- 1 tsp. minced peeled fresh ginger
- 1 tsp. extra-virgin olive oil
- 1 small tomato, seeded and chopped
- Salt and freshly ground black pepper, to taste
- Remove any yellow leaves from the Brussels sprouts and rinse them thoroughly. Trim the bottoms and with the tip of a knife make an X in each stem and end to help the sprouts cook evenly.
- Place a steamer basket inside a pot and add about 2 inches of water. Bring the water to a boil and put the sprouts in the steamer. Cover and steam over high heat for about 10 minutes until the sprouts are bright green and just tender, but still crisp.
- While Brussels sprouts are cooking combine vinegar, honey, garlic, ginger, oil, tomato and salt and pepper in a blender and blend just until puréed.
- Transfer puréed mixture to a nonstick pot and bring to a boil and then immediately reduce the heat to medium. Cook stirring frequently for about 5 minutes until the sauce is slightly syrupy.
- Drizzle the sauce over hot Brussels sprouts and serve immediately.
This recipe is reprinted from The New American Plate Cookbook, which features 200 mouth-watering recipes and color photos. It is available from bookstores and online booksellers. Proceeds from sales fund cancer research.
This recipe contains cancer fighting foods:
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