Looking just like a miniature version of green cabbage they are, in fact, both part of the Brassica family of cruciferous vegetables. These small, dense, compact buds have a delicate, milder, and sweeter than its cabbage cousin, as well as a nutty flavour.
Although they are available year round. With being a traditional holiday dish, it makes sense that they are at their best from autumn through early spring.
Look for firm, compact sprouts with bright green leaves free of blemishes and yellowing.
Store them tightly wrapped in the refrigerator for up to three days.
Wash in a sink full of warm water, tossing to allow the soil drop to the bottom. Rinse. Pull off any undesirable stems. Cut an X in the stem for quicker and more uniform cooking.
Like other cabbages, brussels sprouts are enjoyed best with quick cooking or slow braising.
Complimentary Seasonings Roast, boil or steam with a little butter and garlic, or remove the leaves and sauté them in coconut or olive oil.
Contains a healthy amount of cancer-fighting Vitamin C and indoles as well as folate, potassium, vitamin K & A, and some beta-carotene.
Brussels sprouts, 1 cup (88g) (raw)
Total Fat: 0.26g
*Excellent source of: Vitamin C (75mg)
*Good source of: Folate (54mcg), and Vitamin A (777 IU)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.