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.

Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.

Carrots and Brussels Sprouts

prep time: 10
cook time: 73


  • 2 tablespoons chopped shallot (from 1 medium)
  • 1 pound carrots, cut diagonally into 0.5 inch-thick pieces
  • 1 pound Brussels sprouts, halved lengthwise
  • 1/3 cup water
  • 1 tablespoon cider vinegar


Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 4 minutes.

Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 7 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.