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Brussels sprouts, cruciferous vegetables like the cabbages they resemble, contain a wealth of vitamins A and C, as well as plenty of beta-carotene. Best of all, research indicates that they can help prevent colon cancer. For a seasonal adaptation, try substituting summer squash for the parboiled winter squash.
- 2 teaspoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 pound fresh Brussels sprouts, trimmed and halved
- 1 large yellow summer squash, cut into 1/2 inch slices
- 1 large tomato, chopped
Heat the oil in a large nonstick pan over medium-high heat. Add the garlic and cook for 1 minute or until fragrant. Add the Brussels sprouts and cook for 2 to 3 minutes until they begin to soften. Add the squash and cook for 2 to 3 minutes longer or until it begins to soften. Add the tomato and cook for 1 to 2 minutes or until the Brussels sprouts and squash are tender and the tomato is slightly softened.
Nutrition information per serving:
Fat: 3g (10% calories from protein)
Carbohydrates (net): 7g (49% calories from carbohydrates)
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