Brussels Sprouts have numerous health benefits, and are one of the veggies to try to eat a lot of in that family of Brassicas, a.k.a Cruciferous Vegetables (named thus for  having four-petaled flowers, resembling a cross). They have cancer-fighting and thyroid-improving nutrients, and are especially beneficial when steamed. It starts with their detoxifying nature–they contain glucosinolates that activate detoxifying enzymes at the cellular level. Brussels sprouts also contain vitamin C, are a very good source of beta-carotene and manganese, and are a good source of vitamin E. And you know that not-so-great smell you might associate with Brussels sprouts? Well, that’s sulfur, (also an essential nutrient), and that smell might say ‘stop overcooking your Brussels sprouts!’


Leave them in a bowl or open container in the fridge. That outer layer of leaves protect the inner–and sweeter–layers beneath, and can simply be picked off when it’s time to eat. They can last a month or more, but do keep an eye on them, because those outer layers will shrivel up over time.


Cooking & Eating Tips

One of the tastiest ways to have Brussels sprouts is to finely great them with some fresh lemon juice, parmesan, and sunflower oil (salt and pepper to taste, if you wish). Just toss the ingredients together, and you have a lovely little side dish for a pork chop dinner, or a tasty snack. Or you can get a skillet good and hot with a dash of sunflower oil and throw in a bunch of halved Brussels sprouts; pan-seared Brussels sprouts might change your life.