Garlicky Brussel Sprout Sauté Curious about brussel sprouts? Here's a great introduction to these cruciferous vegetables that have plenty of powerful antioxidants. Brussel sprouts are full of nutrients and contain significant amounts of vitamin C, besides cancer-fighting properties. In fact, they contain nearly 50% more vitamin C than an orange, and you can reach the daily requirement with just four to six brussel sprouts. They're also a great source of folic acid, potassium, vitamin K, fiber and beta carotene. Ingredients: 1 lb. brussel sprouts, ends trimmed 2 Tbs. olive oil 12 cloves garlic, peeled and quartered lengthwise 1 Tbs. brown sugar 1/2 tsp. salt 1/8 tsp. ground black pepper 1Tbs. apple cider vinegar Directions: Place brussel sprouts in bowl of food processor; pulse 12 to 15 times, or until shredded. Heat oil in large nonstick skillet over medium-low heat; add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded brussel sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 1 1/2 cups water, and cook 5 minutes more, or until most of the liquid has evaporated. Stir in vinegar, and season to taste with salt and pepper.
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