The greatness of Brussels Sprouts!

Some of my family loves Brussels Sprouts, but not many of us! I typically roast some for either breakfast or lunch and they are all gone by the end of the day. I do have members of my family who are ardently opposed to Brussels sprouts and their smell. So, it helps for them to be cooked so the smell is gone by evening time.

In looking around the internet for info, I am finding some info about only cooking the sprouts for 6-7 minutes. This cooks them sufficiently but does not release that sulfurous smell. I will have to try that.

Here is some info about them, if you are interested.

You'll want to include Brussels sprouts as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family.

Brussels sprouts are members of the Brassica family and therefore kin to broccoli and cabbage. They resemble miniature cabbages, with diameters of about 1 inch. They grow in bunches of 20 to 40 on the stem of a plant that grows as high as three feet tall. Brussels sprouts are typically sage green in color, although some varieties feature a red hue.

Nutritional value per 100 g (3.5 oz)
Energy	179 kJ (43 kcal)
Carbohydrates	8.95 g
Sugars	2.2 g
Dietary fiber	3.8 g
Fat	0.30 g
Protein	3.38 g
Vitamin A equiv.	38 μg (4%)
Thiamine (Vit. B1)	0.139 mg (11%)*WOW!
Riboflavin (Vit. B2)	0.090 mg (6%)
Niacin (Vit. B3)	0.745 mg (5%)
Pantothenic acid (B5)	0.309 mg (6%)
Folate (Vit. B9)	61 μg (15%)*WOW!
Vitamin C	85 mg (142%)*WOW!
Vitamin E	0.88 mg (6%)
Calcium	42 mg (4%)
Iron	1.4 mg (11%)
Magnesium	23 mg (6%)
Phosphorus	69 mg (10%)
Potassium	389 mg (8%)
Sodium	25 mg (1%)
Zinc	0.42 mg (4%)