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Brussel sprouts originate in northern Europe and were named after Belgium’s capital city, where they remain today as an important crop. In the 19th century England and France were introduced to them, and then French settlers in Louisiana brought them to America.

Varieties

Brussel sprouts are part of the cruciferous family, which includes broccoli, cauliflower, kale, cabbage, and mustard greens. Their name comes from the Latin word cruciferae, meaning cross-bearing, due to the shape of their leaves, which from an aerial view look like a polysymmetric cross. The most popular and widely available variety of Brussel sprouts are sage green in color. You can also find some varieties with a red hue. While most commonly Brussel sprouts are removed from the stem and sold individually, in some markets you can buy an intact stem.

Brussel sprouts are available all year round, but their flavor is at a peak in the cold months. The frost actually helps them develop a sweet taste.

Brussel sprouts grown in hotter months tend to be less tender and require about a minute extra of cooking.

Best Way To Choose and Store

To select the best tasting Brussel sprouts look for ones that are firm and compact with a vibrant, bright green color. Try to select Brussel sprouts that are of equal size, as they will cook in a similar amount of time.

Avoid Brussel sprouts that are yellow or have wilted leaves, and they are not puffy or soft in texture.

Storing Brussel sprouts correctly is key, as they can turn yellow and bitter easily. Store Brussel sprouts in the fridge and make sure to place them in an airtight plastic bag, making sure to squeeze out as much air as possible. Do not wash your Brussel sprouts before refrigeration as it will cause the Brussel sprouts to spoil faster. If stored correctly they will remain fresh up to 10 days.

Nutrition

The phytonutrients found in Brussel sprouts enhance the activity of the body’s natural defenses against disease. Especially the potent compound sulforaphane, which is created from the phytonutrient glucoraphanin, which has been shown to boost the body’s detoxification enzymes and thus helping to clear potentially carcinogenic substances quickly. Other healthy sulfur compounds are indoles and isothiocyanates. Brussel sprouts are also an excellent source of vitamin C, which supports immune function, antioxidant activity, and the manufacturing of collagen. They also contain vitamin A, which helps defend against infection and promotes healthy skin, and other skin enhancing minerals, including omega-3 fatty acid and alpha-linolenic acid. As with most vegetables, Brussel sprouts are an excellent source of dietary fiber, both soluble and insoluble. Other nutrients found in Brussel sprouts are bone-building calcium, magnesium, vitamin K, copper, and manganese; heart-healthy folate, vitamin B6, potassium, and vitamin E; energy-producing iron, vitamin B1, vitamin B2, and phosphorous; muscle-building protein; and sleep-promoting tryptophan.

Lemon Roasted Brussel Sprouts

by Chocolate & Carrots (http://chocolateandcarrots.com/2012/01/lemon-roasted-brussel-sprouts)

Ingredients

2 – 3 cups whole, fresh brussel sprouts

1 tablespoon fresh squeezed lemon juice

1 tablespoon olive oil

fresh ground black pepper and salt, to taste

2 tablespoons pine nuts

How-To

Preheat the oven to 400°F. Cut the brussel sprouts in half, longwise, and place in a bowl. Add the remaining ingredients, except the pine nuts, to the bowl. Stir the bowl and pour onto a baking sheet that has been covered with a silpat mat or non-stick foil. Sprinkle the pine nuts around the baking sheet. Bake for about 15 minutes, or when they start to look golden and delicious!

Servings: 4-5