With the exception of one Thanksgiving a few years ago, when they made an unexpected and one-time-only appearance, I had never tried a brussels sprout until earlier this year. Now I am swooning.

Brussels sprouts aren’t, I’ll admit, all that great when raw…they kind of taste like black pepper. But with a little olive oil, a saute pan or steamer, and maybe a splash of vinegar…well, let’s just say I gobble up about 5 servings a week. Check here for more ideas.

And what health benefits! A member of the cabbage/broccoli/kale family, these sprouts are among the best veggies for you.  Vitamin K, vitamin A, and one cup has 100% of recommended dv of vitamin C.   So all you sniffly ones out there — eat up!

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