Especially when bought on the stalk, brussels sprouts—which are best during October—provide plenty of vitamin C and phytonutrients linked to reduced cancer risk.
How to choose: Buy them on the stalk if possible—these are freshest. Look for compact, firm, and vivid green buds, with no yellowing. Pass on any with split or wilted leaves. If you’ve never liked these tasty crucifers, blame your genes; scientists believe an inherited trait causes this aversion.
Preparation tips: Brussels sprouts become mild and sweet when cooked. Wash well; trim stem ends and score with an X. Steam or boil just until tender, 5 to 8 minutes. Cream or chop and toss with butter, bread crumbs, sliced almonds, and a splash of lemon juice. Or cut in half and stir-fry with prosciutto, oregano, and balsamic vinegar.
Health benefits: Loaded with vitamin C and phytonutrients linked to reduced cancer risk, especially of the breast and colon.
Try this recipe: Brussels Sprouts in Sage Butter