If Winter Arrives Can Brussels Sprout Can Be Far Behind

Arrival of winter brings an interesting vegetable in grocery stores -  Brussels sprout. It  looks little like cabbages in miniature form, but don't let the small size fool you. Brussels sprouts are in the cruciferous family -- cousins of broccoli, cauliflower, collard greens, and kale. Only 1 to 2 inches across, they're green and round with tightly packed leaves. They have a lot of nutrition in each bite. Its rough, bitter taste sends the weak-spirited away… since the 17th century! Nonetheless, Brussels sprouts are an excellent source of vitamin C and fiber, which is needed especially during the winter season. Not only that, Brussels sprouts have a lot of a natural, sulfur-based substance with a name that's a bit of a tongue twister: glycosinolate glucobrassicin. Research shows that this compound may help prevent damage to your DNA that raises your chances of getting cancer. It may also stop new blood vessels from growing inside tumors.

Brussels sprouts were first cultivated in Brussels area of Belgium, as its name suggests , from where they spread to the rest of the world. They are widely cultivated in different European, Asian and American countries. 

When you cook them the right way, Brussels sprouts have a mild, sweet, almost nutty flavor. But they're very easy to overcook, which can lead to a bitter taste, mushy texture, and a strong, sulfur-like smell. For that reason, Brussels sprouts often get a bad rap.

So next time, when you pick  your vegetables from grocery store do include Brussels sprouts also . 

Here comes one of the best recipe called Honey Balsamic Sprouts : 

In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.�Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. 

Season with salt and pepper and serve immediately. It may be a good drink assortment also.