Pushing Pink Elephants
 

Marinated Vegetables

Roasted Asparagus

Roasted Brussels Sprouts

Marinated Vegetables

Brussels sprouts, mushrooms, and tomatoes make the cancer fighting dream team, as they are all thought to prevent the growth of cancer. This recipe only takes a couple of minutes to whip up, just remember to make it ahead of time so the veggies have time to marinade. For an extra boost of cancer fighting antioxidants, serve over a bed of baby kale or add sliced red pepper.

 

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 cups brussels sprouts, halved

1 cup cherry or grape tomatoes, halved

1 1/2 cups mushrooms, preferably shiitake, halved

sea salt and pepper to taste

 

Combine brussels sprouts and tomatoes in a medium bowl. Drizzle with olive oil, balsamic vinegar, salt and pepper. Stir until evenly coated. Cover and refrigerate at least 4 hours, preferably overnight. Before serving add mushrooms and stir until evenly coated.

 

4 servings

Roasted Asparagus

Asparagus may help protect against certain forms of cancers, as it is a rich source of glutathione, a detoxifying compound that helps break down carcinogens and free radicals.

 

1 pound asparagus

1 Tablespoon extra virgin olive oil

2 cloves garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon fresh ground pepper

 

Preheat oven to 400.  Trim asparagus by breaking off hard ends.

 

Place asparagus on baking sheet.  Drizzle with olive oil and sprinkle with garlic, salt and pepper.  Toss to coat. Bake for 10-15 minutes until reach desired tenderness.

Roasted Brussels Sprouts

Brussels sprouts are one of our favorite foods for combatting nasty cancer cells because they are loaded with molecules that are believed to help prevent cancer and may even impede the growth of cancer cells. This recipe for roasted brussels sprouts is fast, easy, and the perfect accompaniment to any meal. During warmer months, try them on the grill. Follow the directions below, but place in a sealed foil packet and grill over medium heat for 15-20 minutes.

 

2 pounds brussels sprouts

2 Tablespoons extra virgin olive oil

1/2 teaspoon sea salt

1/2 teaspoon cracked pepper

 

Preheat oven to 450 degrees. Half brussels sprouts and trim off any yellow leaves. Place in a bowl and drizzle with olive oil and sprinkle with salt and pepper. Stir so that brussels sprouts are coated evenly. Spread onto jelly roll pan in single layer. Bake for 15-20 minutes until browned, stirring once halfway through.

 

Try adding 2 Tablespoons of balsamic vinegar, a couple minced garlic cloves, or your favorite spice for an extra boost of flavor!

Printable Side Dish Recipes
Side Dish Recipe Cards.pdf
Adobe Acrobat document [146.2 KB]

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