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
Recipe: Dr. Janet’s Roasted Brussels Sprouts
Yield: 4 servings
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):
Fat: 7 g
Sodium: 174 mg
Carbohydrates: 11 g
Dietary fiber: 4 g
Sugars: 3 g
Protein: 4 g
Recipe excerpted from Prevent a Second Heart Attack by Janet Bond Brill, Ph.D., R.D., LDN (Three Rivers Press, February 2011). To learn more about this book, visit DrJanet.com or PreventaSecondHeartAttack.com