Curious about brussel sprouts? Here’s a great introduction to these cruciferous vegetables that have plenty of powerful antioxidants. Brussel sprouts are full of nutrients and contain significant amounts of vitamin C, besides cancer-fighting properties. In fact, they contain nearly 50% more vitamin C than an orange, and you can reach the daily requirement with just four to six brussel sprouts. They’re also a great source of folic acid, potassium, vitamin K, fiber and beta carotene.

Ingredients:

1 lb. brussel sprouts, ends trimmed
2 Tbs. olive oil
12 cloves garlic, peeled and quartered lengthwise
1 Tbs. brown sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
1Tbs. apple cider vinegar

Directions:

1. Place brussel sprouts in bowl of food processor; pulse 12 to 15 times, or until shredded.
   
2. Heat oil in large nonstick skillet over medium-low heat; add garlic, and cook 5 to 7 minutes, or until light brown.
   
3. Increase heat to medium-high, and add shredded brussel sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often.
   
4. Add 1 1/2 cups water, and cook 5 minutes more, or until most of the liquid has evaporated.
   
5. Stir in vinegar, and season to taste with salt and pepper.

For more great veg recipes, visit www.VegetarianTimes.com!

ENJOY!!!