Brussels Sprouts

Brussels sprouts have an undeserved bad rap as the vegetable mothers force their kids to eat. But in fact, Brussels sprouts are a nutritionally balanced, high fiber winter vegetables that can round out any meal.   Fun Fact:  Did you know that Brussels sprouts are named after the city of Brussels and are thus always plural and always capitalized!

Brussels sprouts grow on a tall stalk, and can last quite a while (in or out of the fridge) if left on this stalk. Low in saturated fat and cholesterol, Brussels sprouts are  a great source of essential nutrients such as riboflavin, iron, magnesium, phosphorus and copper, as well as vitamins A, B6, C, and K. Overall, this vegetable is filled with nutrients and proteins that fill you up, without filling you out.

Beware of over boiling Brussels sprouts (it is easy to over-boil the sprouts, making them soggy and tasteless). Baking, roasting or sautéing Brussels sprouts brings out the natural flavor and crunch of the vegetable while allowing it to absorb a variety of flavors. You can also boil and shred brussel sprouts to make a sort of brussel sprout slaw.