Health Benefits of Brussel Sprouts

Brussel sprouts are a vegetable that looks like a mini-cabbage; they’re related to other better-known vegetables like broccoli, cabbage and cauliflower. They are part of the cruciferous or mustard family. They are rich in many valuable nutrients, including being an excellent source of Vitamin C and vitamin K. They are a very good source of folate, Vitamin A, manganese, dietary fiber, potassium, vitamin B6 and B1, and a good source of omega-3 fatty acids.

While the origins of Brussels sprouts are unknown, the first mention of them can be traced to Belgium, near its capital, Brussels. During World War I. Brussels sprouts appeared in different parts of Europe and now they are cultivated throughout Europe and the United States. In the U.S., almost all Brussels sprouts are grown in California.

Some tips for preparing Brussels sprouts: they are usually cooked whole. To allow the heat to permeate throughout all of the leaves and better ensure an even texture, cut an “X” in the bottom of the stem before cooking. Brussels sprouts are usually served as a side dish; they also make a nice addition to cold salads. Braise Brussels sprouts in liquid infused with your favorite herbs and spices are also a favorite.

Since cooked Brussels sprouts are small and compact, they make a great snack food that can be simply eaten as is or seasoned with salt and pepper to taste. You can also quarter cut cooked Brussels sprouts and serve with sliced red onions, walnuts and your favorite mild tasting cheese such as a goat cheese or feta. Toss with olive oil and balsamic vinegar for an delicious healthy side dish.