Brussel sprouts are best after a frost. They are best lightly cooked by steaming, sauteing or roasting to maintain their sweet, cabbage-like flavour.
Nutrition: Brussel sprouts are an excellent source of vitamin C, and K and are a good source of vitamin B1, B3, B5, and B6. They are also a rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus and are a storehouse of several flavonoid anti-oxidants such as indoles, lutein, zeaxanthin, and sulforaphane. Brussel sprouts are an incredibly nutritious vegetable that offers protection from vitamin A deficiency, bone loss, iron-deficiency anemia, and helps protect from cardiovascular diseases and certain cancers.