GET OUR STAR OF THE WEEK EMAIL subscribe

Fun Facts

Brussels sprouts are a distant relative of wild Mediterranean kale and part of the cruciferous vegetable family! They date back to ancient Rome, but sprouts were cultivated in Belgium starting in the 16th century. Guess what the capital of Belgium is?

Star Power

Brussels sprouts squeeze a lot of nutrition into a little sprout, with more vitamin C than an orange, plus bone and brain protector vitamin K, and minerals like iron and manganese for healthy blood cells. Brussels sprouts even contain sinigrin, a glucosinate that can prevent colon cancer. Did you know that Brussels sprouts touched by frost are more flavorful than sprouts harvested earlier?

Quick Preps

PREPARE: Remove stems and any yellow or discolored leaves. Wash well and cut into halves or quarters.

• Steam for 5 minutes, then toss with olive oil, black pepper, and sea salt.
• Sauté in coconut oil for 3-5 minutes with a pinch of sea salt and red pepper flakes.
• Drizzle with olive oil, sea salt, and black pepper, then roast in the oven for 20 minutes at 350 degrees.
• Add cooked Brussels sprouts to pasta, salads, soups, stir-fries and casseroles.