Food Feature: Brussels Sprouts

Brussels Sprouts

In season: at peak in winter, but available year-round; choose bright green, compact brussels sprouts heads

Storage: refrigerate in plastic bag for up to one week

Cooking: can be roasted, steamed, sautéed, or grilled whole or halved as a side dish, in a stir-fry or a buddha bowl; can be eaten raw, shaved or chopped up in a salad. I recommend avoiding boiling them, which if overcooked will produce a very bitter and unpleasant odor from the sulphur-containing compounds.

Nutrients: good source of fiber; excellent source of vitamins A (as carotenoids), C, K and folate; good source of vitamin B6, manganese, thiamine, choline, copper, phosphorus, and potassium

Health benefits: contain antioxidants and anti-inflammatory phytonutrients (glucosinolates), which may help in prevention of certain cancers, diabetes, and heart disease; supports body's natural detoxification processes in the liver; may help lower cholesterol and promote heart health

Recipe ideas:

Sheet Pan Roasted Vegetables

Warm Brussels Sprouts with Blue Cheese and Toasted Pecans