Brussels Sprouts

Brussels sprouts, family of the Cruciferous vegetables, are a great source of Vitamin K, A and C, according to the United States Department of Agriculture.   During the month of November, you can easily find brussels sprouts at any supermarket, because of their bigger production between the months of September and November in the Northeast part of the country.

According to the National Cancer Institute, brussels sprouts are related to the protection of the DNA and to Cancer prevention as other members of the Cruciferous family.  This vegetable looks very similar to a small cabbage, and might have a strong flavor when raw but, once you correctly cook them, they turn out so much nicer and lite.  The best way to cook them and obtain the right texture is by cutting them in small pieces, so they can cook quick and evenly.

As a great source of important nutrients, Brussels Sprout can be the perfect side dish in this season or even as your main entrée.

Check out tomorrow my Festive Brussels Sprouts recipe and find a delicious new way to include this amazing vegetable in your table.