Research shows that a compound in brussels sprouts may help restrict tumor growth by blocking aggressive enzymes known to advance cancer growth. The enzymes weaken the genes that suppress tumors and keep them from spreading. This compound found in brussels sprouts allows tumor suppressors to continue doing their job. Try this simple and downright delicious recipe. Brussels sprouts are not only healthy and cancer-fighting, but the perfect companion to any meal throughout the year. Just try for yourself.
Recipe: Sizzled Sprouts with Pistachios and Pomegranate
Prep: 10 minutes
Cook: 20 minutes
Serves: 8 people
3 tablespoons of olive oil
500 grams of brussels sprouts
50 grams of unshelled pistachios
pomegranate molasses to drizzle (optional)
- Half the brussels sprouts and remove the seeds from the pomegranate (approximately ½ cup)
- Heat the oil in a large frying pan over medium-high heat.
- When the oil is heated, add the brussels sprouts to the pan – cut side down – and leave them to fry for approximately 10- 15 minutes, tossing occasionally. If the brussels sprouts are only lightly browned, continue frying for another 5 minutes until blistered.
- Scatter the pistachios over the brussels sprouts in the pan and stir-fry until toasted.
- Once pistachios are lightly toasted, remove the pan from the heat and stir through pomegranate seeds.
- Season to taste with salt and transfer into a serving dish.
- If using pomegranate molasses, drizzle over top. You may choose to use balsamic vinegar in place of the molasses.
- Serve alongside a holiday dinner.