Brussels sprouts
- Peak season: September through February
- Storage tips: Brussels sprouts will stay fresh in the fridge for a few weeks. The outer leaves will shrivel, so remove them just before cooking your sprouts.
- How to eat it: Toss halved sprouts with olive oil and roast until crispy and brown. Top with a light coating of brown butter and sage for a decadent (but still healthy) side dish.
These trendy sprouts are finally getting their turn in the spotlight.
The humble brussels sprout, aka cabbage’s mini-me, boasts some of the same health benefits as its big bro. It has a bad rap, despite its clear links to both farts and Christmas. No, we don’t understand it either.
Like other cruciferous veggies, brussels sprouts have high levels of cancer-fighting antioxidants that may protect DNA from harmful compounds in the body.
It’s basically Jean Claude Van Damme in your belly.
If you’ve got judgy relatives coming over for Christmas, here are some easy ways to impress their taste buds using brussels sprouts alone.
