Brussels sprouts were grown possibly as early as the 1200s in what is now Belgium. They’re from the same family as cabbage, collard greens, broccoli, and kohlrabi. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin. And they contain al lot of iron (1mg per 100gr)

Overcooking releases sulphur compounds in the vegetable that give it an unpleasant smell. If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a delicate nutty flavour.

You can steam them for 8 to 10 minutes or blanche 3 minutes for further cooking.