I love them and they are good for the body.
Brussels sprouts give our bodies calcium and vitamins A, C, and E. Brussels sprouts are also a good source of fiber, folic acid, and a variety of phytochemicals.
Thousands of years ago early humans used plants, herbs and tree bark to assist peoples’ bodies in healing. Different plants seemed to help cure different conditions. Brussels sprouts today are called a “superfood” because they contain a high level of phytochemicals.
Brussels sprouts are part of the the cabbage family. People either hate them or they love them.
You can buy them loose in the produce aisle or frozen in the freezer section of the grocery store, but if you can find them on the stalk, that is the way to get them at their very best because they are still pulling nutrients from the stalk.
When selecting Brussels sprouts on the stalk, make sure the stalk is green and that the Brussels sprouts are also green, free from any yellowing whatsoever. When selecting them loose in bulk, larger is not always better as smaller sprouts are usually milder and sweeter.
For a much more detailed article please go to the following website, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10
Simple Brussels Sprout Recipe
20 fresh brussels sprouts, cut in half
2 tablespoons butter
1 tablespoon olive oil
4 garlic cloves, thinly sliced
salt and pepper to taste
Melt butter and olive oil in a medium skillet.
Reduce heat to medium, add garlic and cook until lightly browned and then remove garlic from pan.
Add sprouts cut side down, cover with a lid and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
Sprinkle with salt and pepper to taste.