Do you remember when you were a kid and being served over-cooked, bitter little cabbage heads? If so, you're not alone. But Brussels sprouts deserve a second chance.
Brussels sprouts are gaining renewed interest, especially in the U.S., as a superfood -- one packed with a number of healthy nutrients that may prevent certain diseases.
The sprouts don't disappoint in this area. What don't they have? First, Brussels sprouts are high in protein for a vegetable, about 3.8 grams per serving. They're also loaded with bone-healthy vitamin K (147 percent recommended daily amount), immune-boosting vitamin C (142 percent RDA), B vitamins, calcium, potassium, iron, manganese and more. They're seriously stacked [source: Nutrition and You].
As far as the ANDI scale is concerned, Brussels sprouts score a whopping 672, eighth on the list of green vegetables [source: WFM].
Though known for being bitter, reducing cooking time can minimize this effect. Brussels sprouts are great boiled and pan-seared. Do yourself a favor and try them again.