Cabbage is a good source of vitamin C and is also rich in indoles. Preliminary studies suggest that these phytochemicals may help prevent breast cancer. And in a test of some common fruits and vegetables for their overall antioxidant power, Brussels sprouts ranked number five.
300g Brussels sprouts, trimmed
2 1/2 tablespoons olive oil
6 slices prosciutto (100g)
1/2 cup flaked almonds
1 tablespoon lemon juice
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Preheat the oven to 180°C. Cook the Brussels sprouts in boiling water in a small saucepan for 5 minutes or until crisp-tender. Drain well, cut in half and put aside.
Meanwhile, heat 2 teaspoons of the oil in a small frying pan over high heat. Fry the prosciutto until crisp. Cut into bite-sized pieces.
Toast the almonds on a baking tray in the oven for 5 to 10 minutes until golden.
Pour the remaining oil and the lemon juice over the sprouts and toss well. Sprinkle with the prosciutto and almonds.
Did you know?
• You can avoid the lingering, sulphurous odour of boiled cabbage and Brussels sprouts by cooking them quickly in lots of water, in an uncovered pot. • The slightly bitter undertone you can sometimes taste in Brussels sprouts comes from sinigrin, a natural compound in the plant that helps keep away insects. The substance is not toxic to humans – in fact, it shows promise in combating the early stages of colon cancer.