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.
Comments are closed, but trackbacks and pingbacks are open.