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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 Sprouts and Chestnuts with Blue Cheese

serves
prep time: 10
cook time: 14

ingredients

2 tablespoons olive oil
2 large shallots, halved lengthwise, sliced crosswise
1 pound brussels sprouts, stem end trimmed, halved lengthwise
1 7.25-1 cup jar steamed chestnuts
1/3 cup whipping cream
3 tablespoons chopped fresh chives
1/2 cup crumbled blue cheese

directions

Heat olive oil in large nonstick skillet over medium-high heat. Add shallots and saute 1 minute. Add brussels sprouts and chestnuts. Sprinkle with salt and pepper and saute 1 minute. Add broth and bring to a boil. Reduce heat, cover, and simmer until brussels sprouts are almost tender, about 5 minutes. Uncover and boil until almost all liquid evaporates, about 4 minutes. Add cream and boil until brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes. Mix in chives. Season with salt and pepper. Transfer to bowl. Sprinkle with cheese and serve.