PACKED WITH immunity-boosting vitamin C and cancer-fighting glucosinolates, Brussels sprouts are among the most powerful cold-weather superfoods. And because they produce sugar in reaction to frost, they taste less bitter now. “We’ve gone from turning them into gray mush to treating them well—slicing, browning, and cooking them perfectly,” says cookbook author Mark Bittman, a five-time New York City marathoner (PR: 3:41). His latest, How to Bake Everything, was published in October. For more, see markbittman.com.
SLAW WITH PEANUTS
Peanuts are a great source of plant protein.
Makes 8 servings
WHISK together ½ cup mayonnaise, ¼ cup fresh lime juice, 1 to 2 Tbsp. fish sauce, and 2 tsp. sugar. TOSS with 1 ½ lb. shredded sprouts, ½ cup sliced scallions, ½ cup chopped, roasted peanuts, and ¼ cup chopped fresh…
