We all know Brussels sprouts are healthy. They’re an excellent source of vitamin A, C, K, fiber and folate. As a cruciferous vegetable, they’re rich in carotenoids and glucosinolates, phytochemicals that both show an ability to reduce inflammation, neutralize carcinogens and control abnormal cell growth in lab studies.
But no one ever said they were better than brownies…until now. After 4 weeks, 16 recipes and over 1300 votes, the most controversial vegetable has been declared the winner of AICR’s Recipe Contest. Competing against colorful salads, spicy soups, classic comfort foods and even our famous brownies, it definitely earned its spot as our 500th Health-e-Recipe.
So take the challenge, and try out the winning recipe for yourself. Head over to our Facebook page to tell us what you think and you could win a New American Plate cookbook, filled with tasty, healthy recipes to try.
The recipe is surprisingly simple: 4 main ingredients, olive oil, a splash of lemon juice and a dash of salt & pepper are all you need. Raw Brussels sprouts are notorious for their bitter taste. Apples and dried cranberries make the perfect pair with their natural sweetness and crunchy walnuts add texture and an extra boost of cancer protection. In fact, all four of these ingredients are featured in our Foods that Fight Cancer. Whirl them around in a food processor and voila – a delicious, cancer-fighting, brownie-beating dish.