Cook Up a Cure: Cancer-Fighting Recipes from Philly Chefs

We asked chefs Robert Aikens, Marc Vetri and Michael Solomonov to design recipes with cancer-fighting ingredients

Brussels Sprouts Confit
From Michael Solomonov / Serves 4

1 lb. brussels sprouts, halved
1 c. olive oil, divided
Salt, to taste
1/2 c. thinly sliced shallots
4 cloves garlic, thinly sliced
1/2 c. white-wine vinegar

Directions: Preheat grill to high heat. Toss brussels sprouts in 1/4 cup of the olive oil and salt to taste. Grill cut-side down until lightly charred, about 8-10 minutes. Transfer to a paper-towel-lined tray. Preheat oven to 275ºF. In a large oven-safe sauté pan, sweat shallots and garlic in about one tablespoon  of olive oil until translucent, about 5 minutes. Layer charred sprouts on top, add white wine vinegar, and drizzle with remaining olive oil. Cover pan with foil, and bake about 2 hours, or until tender. Serve either warm or chilled. Note: This dish can be made up to two weeks in advance; refrigerate until ready to serve.

Per serving: 317 calories, 27 g. fat, 3.8 g. sat. fat, 4.7 g. protein, 18 g. carb, 4.4 g. fiber, 2.5 g. sugar, 0 mg. cholesterol