Healthy Recipe Of The Month: Roasted Anti-Cancer Vegetable Medley

Clipped from Dr Janet Brown’s Cholesterol Down Book

Did you know that brassica vegetables, such as Brussels sprouts, cabbage, cauliflower and broccoli, are associated with a decreased risk of several types of cancers? Why not start the NEW YEAR out on a healthy note by pledging to eat some of Mother Nature’s anti-cancer veggies on most days of the week?

Using a bag of pre-washed, precut veggies makes this nutritious side dish simple to make and fast!

Yield:  4 servings (serving size: ¼ of the recipe, 99 grams or ~ ½ cup)

  • 2 tablespoons extra virgin olive oil
  • ½ tablespoon soy sauce
  • Freshly ground black pepper to taste
  • 1 (12 ounce) bag of “Eat Smart” vegetable medley (broccoli, cauliflower, carrots), available in the supermarket produce section
  • 6 cloves of garlic, sliced

Preheat oven to 450°F. Spray a baking sheet with non stick spray. In a large mixing bowl, combine olive oil, soy sauce and black pepper. Whisk together until blended. Add in bag of vegetables and garlic and stir to coat. Spread veggies in a single layer on baking sheet. Roast vegetables for ~ 10 minutes until browned. Serve warm.

Nutritional Information Per Serving (1/4 of the recipe or ~ ½ cup):
Food weight: 1.5, Calories: 124, Fat: 7 g, Cholesterol: 0 mg, Sodium: 202 mg,Carbohydrate: 13 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 3 g

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