Eating pretty: roast acorn squash stuffed with Brussels sprouts, dried cranberries, sliced almonds and more. Here’s the recipe (photo © Chef Eric LeVine).
 How about a Brussels sprouts pizza or flatbread? Here’s the recipe (photo © DeLallo).
 We toss shaved brussels sprouts on our pizza, and also in salads and slaws. Check out this recipe for chicken, shaved Brussels sprouts and arugula salad (photo © Domesticate Me).
 If you purchase a stalk of Brussels sprouts, it may come with its top leaves intact. Don’t toss them; use them as serving dishes (photo © Matt Seymour | Unsplash).
 Roasted Brussels sprouts with bacon jam. Here’s the recipe (photo © Pampered Chef).
First, a note from our editor: It’s Brussels sprouts, after the Belgian capital, not Brussel sprouts. Second, January 31st is National Brussels Sprouts Day. If Brussels sprouts look like tiny cabbages, it’s because both are members of the cruciferous family of vegetables. Other members include:
To celebrate National Brussels Sprouts Day, we’re making a Brussels sprouts pizza (photo #2), scattering shaved Brussels sprouts (photo #3), and diced bacon atop a white pie (it’s great with a red pie, too).
Check out the Brussels sprouts recipes below.
Few foods are more disagreeable than overcooked Brussels sprouts (the same is true with other cruciferous members like cabbage). Excessive heat releases an unpleasant-smelling and -tasting chemical compound. But cook them lightly, and they are bites of pleasure.
A tip: Bigger is not better with Brussels sprouts. The smaller they are, the more sweet and tender they are.
Similarly: Don’t store raw Brussels sprouts for more than a few days. The flavor gets stronger as they age.
BRUSSELS SPROUTS NUTRITION
Brussels sprouts are exceptionally rich in protein, dietary fiber, vitamins, minerals, and antioxidants, including glucosinolate, a phytochemical and important cancer-fighting phytonutrient.
All cruciferous vegetables contain glucosinolates, but Brussels sprouts are especially loaded.
They are also cholesterol-fighters. Steamed Brussels sprouts actually have a have better cholesterol-lowering effect than raw Brussels sprouts. The plant fibers do a better job of binding when they’ve been steamed.
The vitamin run-down:
Brussels sprouts are an excellent source of vitamin C; one cup provides more than your daily requirement.
Vitamin C, vitamin A, and vitamin E protect the body by trapping harmful free radicals.
Brussels sprouts are one of the best vegetable sources for vitamin K, which strengthens bones and helps to prevent, or at least, delay the onset of Alzheimer’s disease.
Is there a better reason to eat them often?
> Brussels sprouts history.
MORE BRUSSELS SPROUTS RECIPES
You can enjoy Brussels sprouts raw. Slice small Brussels sprouts and serve them as crudites or in salads. Separate the leaves and scatter them over green salads, grains, or on a dinner plate as a green garnish instead of parsley.
Consider a cruciferous salad of broccoli florets, Brussels sprouts, and cauliflower florets in a Dijon dressing. Wrap them in bacon instead of dates or chicken livers.
Or, try one of these yummy recipes:
Acorn Squash Soup & Sauteed Gnocchi With Brussels Sprouts Garnish
Beer-Roasted Potato Salad With Fngerlings & Brussels Sprouts
Bone In Brussels Sprouts With Dip (served on the stalk)
Brussels Sprouts Bites With Bacon Jam
Brussels Sprouts & Broccolini Pizza
Brussels Sprouts Caesar Salad
Buffalo Brussels Sprouts Sandwich With Blue Cheese Dressing
Cranberry-Orange Roasted Brussels Sprouts
Frizzled Ham & Brussels Sprouts
Grilled Cheese Sandwich With Turkey, Tilsit & Brussels Sprouts
Brussels Sprouts Potato Salad
Olive Oil Poached Salmon With Baby Brussels Sprouts
Roasted Balsamic Brussels Sprouts
Roasted Beets & Brussels Sprouts
Roasted Brussels Sprouts On The Stalk
Shaved Brussels Sprouts Recipes
Turkey, Tilset & Brussels Sprouts Grilled Cheese
Winter Vegetable Kabobs