This veggie-loaded side dish teems with a trifecta of potentially cancer-fighting ingredients: Florida Orange Juice (FLOJ) delivers antioxidants, vitamin C and beta-carotene — along with folate, which helps protect the integrity of DNA and prevent genetic changes that may lead to cancer; Brussels sprouts feature fiber, additional folate and glucosinolates that are currently being studied for anticancer properties; and onions — part of the allium family linked to reduced risk of stomach and colon cancer.
SERVING SIZE: 1 cup
PREP TIME: 10 minutes
COOKING TIME: 30 minutes
1 ⅛ cups Florida Orange Juice
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
5 cups shaved Brussels sprouts (10-ounce package)
2 cups thinly sliced red onion
½ teaspoon kosher salt
¼ cup toasted pecan pieces
2 tablespoons FLOJ
In a medium saucepan, bring FLOJ to a boil over medium-high heat. Reduce heat and continue a soft boil uncovered for about 18 minutes or until the juice is reduced to about 2 or 3 tablespoons. Stir occasionally and adjust heat as necessary to avoid overboiling. Remove saucepan from heat and stir in Dijon mustard. Set aside.
Heat a large skillet over medium-high heat and coat with extra-virgin olive oil. Sauté shaved Brussels sprouts for 3 to 4 minutes. Add onion and salt and sauté for another 3 minutes or to desired tenderness.
NUTRITION PER SERVING: 224 calories, 12g total fat, 1g saturated fat, 0mg cholesterol, 415mg sodium, 28g carbohydrate, 6g fiber, 12g sugar, 6g protein, N/A total potassium; 1 cup of FLOJ contains 470 mg potassium