Cruciferous vegetables, which include Brussels sprouts, cauliflower, broccoli and cabbage, have anti-cancer properties! And since October is Breast Cancer Awareness Month, this recipe has a lot of healthy ingredients. As the title suggests, even people who typically don’t like Brussels sprouts, have been known to really enjoy this recipe! 

 

Ingredients: 

1 lb. Brussels sprouts, trimmed 

1 apple (Fuji, gala, etc.), chopped 

1 cup dried cranberries 

½ cup pecans chopped* 

½ teaspoon salt 

¼ cup lemon juice (the juice of about 2 lemons) 

1 tablespoon extra-virgin olive oil 

¼ cup maple syrup*  

 

Directions: 

1. Prep the Brussels sprouts: trim the bottoms and remove any bruised leaves. Using the shredding disc on a food processor, feed the sprouts until all have been shredded. Likewise, you can finely chop/shred with a good knife. Place in a large mixing bowl. 

1. Add the apples, cranberries, pecans and salt. 

1. Stir to combine. 

1. In a small bowl, whisk lemon juice, olive oil and maple syrup. Pour over mixture and stir well to coat. Refrigerate until served. Best consumed within two days. 

*Can substitute with walnuts and honey.