Brussels sprouts offer significant health benefits but are often avoided due to bitterness. Discover how to blanch and sauté them in olive oil or use the microwave for a quick, nutritious side dish that the whole family will enjoy.
Brussels sprouts resemble a miniature head of cabbage for a good reason -- they come from the same plant family. Along with Brussels sprouts and cabbage, the cruciferous, or Brassica, family includes broccoli, kale, cauliflower, collard greens, turnips, mustard and bok choy.
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Related to the cabbage and originating from Belgium, Brussels sprouts have a sweet, nutty taste. The peak of their season is from October through March; however, you usually can find fresh Brussels sprouts in your grocery store all year long.
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Regular, nutritious Brussels sprouts are visually appealing little vegetables; the small green rounds look like tiny cabbages. The slightly bitter flavor of Brussels sprouts, however, is often an acquired taste.
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The tiny, cabbage-like heads that are Brussels sprouts are chock-full of nutrition. The vegetable serves as a good dietary source of vitamin C, iron, B-vitamins and fiber, but can be somewhat bitter to the taste buds.
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Named after the capital of Belgium, Brussels sprouts come from the cruciferous, or Brassica, family along with cabbage, broccoli, cauliflower, kale, kohlrabi, collards, mustard and bok choy. They provide high amounts of vitamin C, vitamin A, folic acid, potassium, selenium, iron and fiber.
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Though these tiny cruciferous vegetables look like a pint-sized version of a head of cabbage, Brussels sprouts pack a flavor that’s all their own. Rather high in protein for a vegetable, Brussels sprouts provide 2 g of protein in just a 1/2-cup serving.
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Brussels sprouts fall into the cruciferous category of vegetables, which also includes broccoli and cabbage. This group of vegetables offers a unique composition of antioxidants that promotes good health.
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