Vitamin C: helps heal cuts and helps the immune system.
Fiber: helps reduce cholesterol levels and may lower your risk of heart disease.
Vitamin A: helps with seeing at night and helps the immune system.
Choose those that are small and firm with compact bright green heads. Choose sprouts that are similar in size so they will cook evenly.
Refrigerate unwashed brussels sprouts in an airtight plastic bag up to 1 week.
Wash each brussels sprout with cool water and pat dry, removing any loose leaves.
Trim the stem ends. Cut brussels sprouts in half. Toss with 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Roast at 400⁰F for 25-30 minutes, stirring every 10 minutes, until browned and crispy.
Cut raw sprouts into very thin slices. Add to slaws and salads.