Cruciferous vegetables offer cancer-fighting health benefits but many of the cruciferous veggies we could name don’t exactly lend themselves to special occasions. This delicious recipe, though, is festive enough to appear on your Thanksgiving table.
Brussels sprouts have been a favorite peasant food for centuries. Here, they are lightly steamed and then quickly stir-fried with olive oil and a grating of nutmeg to produce a tender, nutty-tasting festive dish that will please family and guests, alike. Even if you think you hate brussels sprouts, give this recipe a try: Everyone we know who has made it reports rave reviews and many satisfied eaters. And it helps to know that you’re serving your family some great-tasting anti-cancer insurance, as well. Now that’s something to be thankful for!
4 cups brussels sprouts, tough outer leaves removed
2 tablespoons olive oil
2 tablespoons butter
Freshly grated nutmeg, to taste
Salt and freshly-ground black pepper
1/4 cup chopped hazelnuts or walnuts (optional)
1. Cut an “X” in the bottom of each sprout.
2. Fill a large pot with water and bring to a boil. Add sprouts and return water to a boil. Boil sprouts for 7 to 10 minutes, until tender but still bright green. Drain.
3. In a large skillet, heat the olive oil and butter. Add sprouts and saute, stirring often, for 3 minutes. Add freshly grated nutmeg, salt, and pepper to taste. Top with nuts, if desired. Serve hot.
Serves 6 to 8.