Like broccoli and other cabbages, brussel sprouts have powerful anticancer properties. Be sure not to overcook them, which reduces these benefits and releases the unpleasant odor commonly associated with brussel sprouts. Look for small, compact, bright-green sprouts devoid of wilted or yellowing leaves.
Brussel Sprouts with Lemon Zest, Red Pepper, and Parmesan
adapted from Andrew Weil’s The Healthy Kitchen
1/2 lb baby brussel sprouts
1 tblsp extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 tsp fresh grated nutmeg
zest of 1/2 lemon
1/4 cup freshly grated parmesan cheese
1. Trim the ends off the brussel sprouts and remove any discolored outer leaves. Cut them in half lengthwise through the stem end.
2. Bring a pot of water to a boil and add a few tsp salt. Add the sprouts and blanche them for 3 minutes. Do not overcook them. Remove to an ice water bath. Drain well and pat them dry with paper towels.
3. In a large skillet, heat the olive oil. Add the red pepper flakes and garlic and saute for 1 minute. Add the sprouts and the nutmeg. Try to make sure the sprouts are cut-side down. Saute until sprouts are golden brown and caramelized, about 4 minutes. Season with salt, add the lemon zest and Parmesan. Serve immediately.