Why they’re good for you: As a cruciferous veggie, this pungent vegetable contains sulfur compounds called glucosinolates that not only give them their aroma but also help lower the risks of prostate, lung, stomach and breast cancers.
How to eat them: Roasted and sautéed brussels sprouts make great side dishes. They’re hearty and great for fall recipes.
Serving size: ½ cup cooked
Calories: 28
Recipe: Dr. Janet’s Roasted Brussels Sprouts
Yield: 4 servings
Yield: 4 servings
Ingredients
1 pound brussels sprouts, trimmed and cut in half
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound brussels sprouts, trimmed and cut in half
2 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Preheat oven to 375°F. In a glass baking dish, toss brussels sprouts with olive oil, sliced garlic, salt and pepper. Bake for 30 to 35 minutes until lightly browned.
Nutrition per serving (2/3 cup):
Calories: 113
Fat: 7 g
Sodium: 174 mg
Carbohydrates: 11 g
Dietary fiber: 4 g
Sugars: 3 g
Protein: 4 g
Calories: 113
Fat: 7 g
Sodium: 174 mg
Carbohydrates: 11 g
Dietary fiber: 4 g
Sugars: 3 g
Protein: 4 g
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