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Brussels Sprouts

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.

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