Pan Roasted Brussel Sprouts

Do not ignore these mini cabbage look-a-like veggies called Brussel Sprouts.  Bland to taste and easy to cook they contain sulforaphane - a chemical known to have potent anticancer properties.  Prepping them maybe a little tedious but the end result is surely worth the effort.  Supposedly, boiling them reduces the potency of the anticancer properties, so the best way to cook them is to stir fry, steam, or microwave. 

Ingredients and Method:

6 Brussel Sprouts
Butter
Salt and Coarsely Crushed Black Pepper
Garlic Powder
Onion Powder
Worcestershire Sauce
Balsamic Vinegar

1. Cut the Brusell Sprouts into half.  Cut a little V at the bottom and core the thick part of the stalk out.  Peel the outer leaves of the sprout. Wash and drain.
2. Heat butter in a flat bottom pan.  
3. Add the brussel sprouts face down flat and cook for 5 minutes.  Sprinkle salt, pepper, garlic powder, onion powder and toss well. 
4. Cover and let steam for another 5 to 8 minutes. 
5. Uncover and add balsamic vinegar and worcestershire sauce.  Toss again. 
6. Turn the heat to high for the final sear. 

Serve hot.