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Brussell Sprouts and Broccoli - you decide

As children we were almost expected to hate green vegetables but as our taste buds mature we develop a love for foods we once disliked. Nowadays you will find Brussels sprouts and broccoli on some of the most sophisticated of menus,.and will have your guests asking for seconds. There are differences between the two and before you choose one for your side dish, take a look at the comparisons.
Both Brussell sprouts and Broccoli are low in saturated fat and cholesterol-free; they are also both high in dietary fiber, manganese, magnesium, phosphorus, riboflavin, thiamin, and vitamins A, B6, and C. While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium. All in all, they're both good for the body, and it's hard to go wrong with either.
Should you still be hesitant as which to serve to your next lunch or dinner guests, why not try these two simple and distinctly different, but flavoursome dishes.

Brussell Sprouts with Orange Zest

Serves 4
16 Brussels sprouts
2 tablespoons butter
1 shallot, peeled and minced 7 teaspoon orange zest
Optional: 2 teaspoons orange liqueur, such as Grand Marnier or Triple Sec
1 lime, juiced
Salt and pepper to taste

Remove the outer leaves from the Brussels sprouts and, using a paring knife, cut an "x" in the bottom of each.
Cook them in a saucepan of boiling salted water for about 8 minutes. Then drain and set aside to cool. Once cool enough to handle, cut in half. Meanwhile, melt the butter in a large pan. Add the shallot and saute until browned.
Add the sprouts and continue to cook until fork-tender.
Now add the orange zest and liqueur, if using, and saute for 2-3 minutes. Remove from the heat and sprinkle with lime juice. Season with salt and pepper and serve.

Broccoli with Garlic
Serves 4
2 or 3 large heads of broccoli 3 tablespoons olive oil
3 cloves garlic, peeled and chopped Salt and pepper

Clean the heads of broccoli and cook them in a saucepan of boiling salted water for about 5 minutes. Drain and immediately plunge into cold water.
Dry the broccoli on a paper towel and chop into small pieces.
Heat the oil in a large saute pan and add the chopped garlic. Saute until coloured but not browned.
Add the broccoli and saute until the ingredients are heated thoroughly.
Add salt and pepper to taste and serve. - Fly at a Smile-Price