Cell Detox with Brussels Sprouts

Last Friday I talked about cruciferous vegetables which include Brussels sprouts. Brussels sprouts are a great source of isothiocyanates, one of the biologically active compounds formed in the breakdown of the glucosinolates, and a class of phytochemicals that help our bodies detoxify undesirable compounds, possibly stopping cancer before it starts.^[1] Other benefits of Brussels sprouts are Vitamins A and C, iron, folate, and potassium.

Since my oven takes too long to heat up, I often have to opt out of roasting vegies when there’s a time crunch, like today. My son made a nice filet of cod and had Brussels sprouts on the weekly menu, although I haven’t seen any yet at the farmers markets – they love cold weather. To prepare the Brussels sprouts, cut the stem off each, wash well and remove any damaged leaves, then cut them at least in half, the bigger ones I cut in quarters so they’ll cook more evenly.

The idea for this recipe came from a PDF cookbook my husband found online called Good and Cheap.^[2]

Brussels Sprouts
1 lb Brussels sprouts
¼ C chopped pecans
1 T butter or coconut oil
1/4 C minced onion
2 T raisins
1 t thyme
1/2 C organic low-sodium broth
Heat a large nonstick skillet over medium-high heat. Add nuts to pan; stir and cook 3 minutes to toast. Set aside. Melt butter in pan and sauté onion a few minutes. Stir in Brussels sprouts, raisins, and thyme. Sprinkle with sea salt and ground pepper and toss to combine. Add broth, reduce heat, cover and cook 7 minutes. Remove the lid and cook a few more minutes until the liquid evaporates and sprouts are tender. Serve with the toasted nuts on top.