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Brussels Sprouts: These are really just tiny cabbages and as such they are as good for you as all members of the cabbage family. You may have even figured out that they come from Belgium. Don't like the smell of sprouts? That's too bad, because that stink is from the isothiocyanates that are so good for you. These handy chemicals are cancer fighters that work by convincing any potential cancer-causing cells to kill themselves. Sounds nasty, but there's no real need to mourn the passing of a cancer cell. We're not kidding about their strength: they are considered to be among the most powerful antioxidants and anticarcinogens known to man. All from a tiny Belgian cabbage.
helps prevent cancer

Recipe

Brussels Sprout Hash with Caramelized Shallots

serves
prep time: 10
cook time: 22

ingredients

1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

directions

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots, sprinkle with coarse kosher salt and pepper. Sauté, until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (0.125 inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts, sprinkle with salt and pepper. Sauté, until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté, until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots, season with salt and pepper.