They may have placed number 8 on the list of most-hated foods (see “Top 10 Most-Hated Foods”), but Brussels sprouts really get
a bum rap. That’s probably because most cooks tend to drastically overcook the sprouts, which releases smelly sulfur compounds
that don’t exactly whet one’s appetite. Cooked properly, Brussels sprouts can be a revelation in taste; their nutty and sweet flavor can convert even the biggest balkers.

Health Benefits. Brussels sprouts are high in fiber (a cup contains more than 4 grams [g]), folic acid and vitamins C and K. They are also low in fat and sodium and cholesterol free.

Buying. Choose firm, compact sprouts that are bright green in hue. Whenever possible, buy the vegetable still attached to the stalk.

Storing. Refrigerate Brussels sprouts in a plastic bag for up to
a week.

Using. The best way to cook Brussels sprouts is to roast them at 400 degrees Fahrenheit for 30–40 minutes or until caramelized. Before cooking, toss them with a small amount of olive oil. You can also add sprouts to a stir-fry dish, chop them in a veggie or chicken potpie, steam them in a pasta dish or use them as part of a seafood or veggie kebab.