Let's face it.  If I say brussel sprouts, you may scrunch up your nose in disgust.  "Eat your Brussels sprouts" is often used example of how mean parents can be. It's really a shame they get such a bad wrap.  First of all, they are so cute!  They look like mini-cabbages and have stunning green color, especially when they are fresh and organic.  Even outweighing the cuteness is its nutritional value.  Check this out -

Brussel sprouts has loads of something called sulforaphane. Do you want to make sure you do everything in your power to prevent yourself or your children from getting cancer?  Then you want to get to know sulforaphane.

Basically, this compound makes the body’s natural defense systems work like a well oiled machine.  This is the system that is set up to protect us against diseases, including cancer. Scientists have found that sulforaphane, one of the powerful glucosinolate phytonutrients, boosts our detoxification enzymes which help clear potentially carcinogenic substances.  We can't avoid carcinogens, but we can "support" our internal detoxification system by eating foods that make it work faster and better. With that said, why would we not want to get our kids eating this!  I mean - how cool is this?!

I can't write this post without mentioning something else....yeah, they can be stinky when they are cooking.  It's because when you overcook brussel sprouts, not only do they lose their nutritional benefits, it also releases a chemical called glucosinolate sinigrin, which has a sulphurous odor.  The best way to prevent this is choose another way to cook them other than boiling.  Try a couple of different recipes to see if you may like them prepared differently than you've had in the past.

Here's my favorite recipe.  If you have one that you like, please message it to me so I can try it.

24 brussels sprouts
1 T olive oil
1 t kosher salt and freshly ground black pepper
1/4 cup grated cheese of your choice (may as well go with low-fat and organic since you want to hunger after health)

Preheat oven to 400 degrees

Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal the bag and shake it to coat..and you may as well make it entertaining for those around you. Pour onto a baking sheet and place on center oven rack.

Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Roast them until they are nice and brown. Serve immediately while they are hot and kinda crunchy. If you want to get a little crazy, dust it with some parmesan cheese.