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Brussels Sprouts by Carolisa Pomerantz

Brussels Sprouts

Brussels Sprouts are cruciferous vegetables, of the same family as cabbage, broccoli, and cauliflower. They get their name from the shape of the flowers. The petals resemble a cross. Cruciferous vegetables are very healthy, rich in vitamin C and soluble fiber with many other nutrients and phytochemicals that have proven anti-cancer properties.

Like mushrooms they are better eaten cooked. Raw cruciferous vegetables can interfere with the production of thyroid hormone.

I have to admit that until my most recent birthday, Brussels Sprouts were my least favorite vegetable. Then I ate sprouts prepared according to this recipe by Carolisa Pomerantz. It's simple to make and yields delicious results. This one serves four.

Ingredients:

1 pound Brussels Sprouts
2 tablespoons extra virgin olive oil   -
3 tablespoons Masala a blend of dry roasted spices, typically garlic, ginger, onions, and chili paste. Start with 3 tablespoons. Add more to taste.
salt and pepper to taste
2 tablespoons Grana Padano Cheese , shaved. This hard cheese was first created nearly 1,000 years ago by the Cistercian monks of Chiaravalle Abbey who made the cheese to preserve surplus milk.

Steps:

Preheat your oven to 400°F. Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Half each sprout from top to bottom. Toss them in a bowl with olive oil, and Masala.

Place the sprouts cut side down on a baking sheet lined with baking parchment paper to aid in cleaning.

Shave the cheese.

Rotate the sprouts at least once. Cook until they are crisp on the outside and tender inside, for about a half hour.

Place the sprouts in the bowl, sprinkle with cheese just prior to serving. If you can't get Grana Padano cheese, feel free to use either Pecorino / Romano or Parmesan Cheese.

Yield per serving: 135 calories: 10 grams of carbohydrates, 8 grams total fat, (1.5 grams of saturated fat from the cheese, 5 grams of protein, 5 milligrams of cholesterol, 390 milligrams of sodium.

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