Many nutritionists recommend eating cruciferous vegetables like cabbage, kale and sprouts several times a week. Cookbook: 101 Best Vegan Foods by Publication International, Ltd.
4 cups fresh Brussels sprouts
grated peel of 1 orange
1 cup fresh orange juice
1/4 cup water
1/2 tsp cornstarch
1/4 tsp red pepper flakes (optional)
1/4 tsp ground cinnamon
salt and pepper to taste
Combined Brussels sprouts, orange peel, orange juice, water, cornstarch, red pepper
flakes, and cinnamon in medium saucepan. Simmer, covered 6-7 minutes or until sprouts are nearly tender.
Uncover and simmer, stirring occasionally, until most of the liquid has evaporated. Season with salt and pepper.