Discover quick & easy tips to this fall favorite
Cut & clean
Wash sprouts well and trim ends.
Savory sides & sauces
Slice boiled Brussels sprouts into tomato
sauce or serve as a side covered with a dash of butter or your favorite cheese sauce.
Power food
Brussels sprouts are an excellent source of
vitamin C and a good source of folic acid
and vitamin A.
Quick & easy recipe
Drop sprouts into boiling, salted water and cook until tender. Drain well and toss with a
little olive oil, crushed walnuts, salt, and pepper.
Preparation, uses, and tips
Wash sprouts well, and trim the ends. Drop them into boiling, salted water and cook until
tender. Drain well and toss with a little olive
oil, crushed walnuts, and black pepper.
They are also good in a savory tomato sauce.
Buying and storing tips
Brussels sprouts are available from late August through March. Look for small, compact
sprouts with bright green leaves free of blemishes and yellowing. Store them tightly wrapped
in the refrigerator for up to three days.
Varieties
Brussels sprouts are in the family of cruciferous vegetables.
Nutrition Highlights
Brussels sprouts, 1 cup (88g) (raw)
Calories: 38
Protein: 2.9g
Carbohydrate: 7.8g
Total Fat: 0.26g
Fiber: 3.3g
*Excellent source of: Vitamin C (75mg)
*Good source of: Folate (54mcg), and Vitamin A (777 IU)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.