This month, we’re featuring a hardy, slow-growing, long-season veggie that is also thought to have originated from a famous Belgium city. Can you guess what it is? It is the Muscles from Brussels, otherwise known as Brussels sprouts!

Brussels sprouts originated in Northern Europe. It is said that French settlers in Louisiana introduced Brussels sprouts to America. They are part of the cruciferous vegetables family, Brassica, which includes other vegetables like broccoli, cauliflower, kale, cabbage, and collard greens. They grow best during cool or even lightly frosty weather.

Just one cup of this bright green vegetable is an excellent source of Vitamin C, which helps heal wounds and aids in building a strong immune system. They also contain Vitamin A, which promotes eye health and cell growth, potassium which helps regulate fluid balance, as well as magnesium, iron, and calcium. This cholesterol and fat-free veggie is also a good source of fiber and low in sodium.

Brussels sprouts can be found in almost any grocery store and they are available all year long, but they are best during peak season, which is fall to early spring. They can be purchased fresh or frozen. When choosing Brussels sprouts you want to choose ones that are firm, compact and bright green.

Brussels can be steamed, baked, roasted, sauteed, boiled, or microwaved. Before cooking, clean Brussels sprouts by soaking in water for about 10 minutes and then rinse with fresh water thoroughly. If you decide not to use them right away, put them in a container covered with plastic wrap or a lid and place in the refrigerator for up to 3-5 days. Brussels sprouts make a tasty addition to stir-frys, pasta dishes, casseroles and can even be shredded raw and added to a salad. How will you incorporate Brussels sprouts into your next meal?