I never liked Brussels sprouts as a child. Honestly, I didn’t start eating them with any frequency till my late 20s. Now, what seems like a million years later… I can hardly get enough of them.

No one can specifically pinpoint when Brussels sprouts came to be. It has been suggested that it was 16th century Brussels Belgium, where they remained a local crop until WWI.

It’s interesting to note that almost all of the ‘little cabbage look-alikes’, purchased in the US, are grown in California. (Move over California raisins!)

Brussels sprouts are not only great as a side dish they make a tasty, not to mention nutritious, snack as well. They are high in Vitamin C and rich in fiber. (When you are dieting, fiber rich foods are a good choice because they are quite filling.)

Pregnant women should consider adding these yummy veggies to their menu, because they are high in folic acid. One cup contains approximately 94mgs.

Brussels sprouts are easy to prepare. Prior to cooking they should be soaked in a bowl of cold water, to remove and dirt or small bugs that might be hiding in the leaves. Discolored leaves should be removed.

My preferred method of cooking is simply boiling them in water, till tender. I add salt, pepper and a bit of garlic powder.

Uncooked sprouts can be refrigerated for roughly 10 days… even longer if stored in Debbie Meyer GreenBags.

Photo by: x-eyedblonde