Brussels sprouts are related to broccoli and cabbage along with other cruciferous vegetables and can be boiled, steamed, roasted, sauteed or included raw in dishes such as a slaw. They grow in bunches of twenty to forty on the stem and grow as high as three feet tall. They are thought to be a native of Belgium, specifically the region around the capitol of Brussels after which the vegetable is named.
To prepare Brussels sprouts, remove stems and any discolored leaves then wash well under running water or soak in a bowl of water. When cooking whole it is recommended to cut an ‘x’ in the bottom of the stem before cooking to allow it to cook evenly.
Brussesl sprouts should be stored in a plastic bag in the crisper drawer of the refrigerator. Plan to use within the week. Brussels sprouts may also be preserved by blanching and freezing.
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, vitamin A, manganese, dietary fiber, potassium, vitamin B6 and thiamin. (WH Foods)
