Cathy Wolz
You’ll find a delicious new way to enjoy an often pooh-poohed vegetable in today’s Health-e-Recipe for Roasted Brussels Sprouts and Potatoes. First, the sprouts and potatoes are roasted so they are tender and slightly sweet instead of boiled into a mushy mess. Taste-wise, potatoes and sprouts are a delectable pairing.
Second, the sprouts retain their cruciferous health benefits: like their relatives broccoli, cabbage and cauliflower, their phytochemicals such as sulforaphane continue to show cancer-fighting potential in research studies.
Third, Brussels Sprouts and potatoes both have plenty of dietary fiber, so that you get 6 grams in every serving of this recipe — nearly a quarter of the minimum daily amount (25 grams) health experts recommend. A high-fiber diet benefits your digestive system and may play a role in preventing cancer. Because this healthful recipe is made with olive oil and onions, which also contain phytochemicals, you can eat 2 servings without guilt.
You’ll find more delicious recipes for Brusssels Sprouts and other veggies from the AICR Test Kitchen; or check out the cancer-fighting recipes in Veggies, a free downloadable New American Plate brochure from AICR. Click here to subscribe to weekly Health-e-Recipes.
I like your baked Brussels Sprouts idea and will
try it soon.
Currently, I am a patient at the University of Florida Proton Treatment Institute in Jacksonville,
Florida. I expect to continue treatment for post-
prostetectomy recurrent cancer after being cancer
free for eight years. Treatment is scheduled through the first week in June 2011.
I appreciate the work you are doing,
David Turner