Brussels

Brussels sprouts are part of the cruciferous family of vegetables. Glucosinolates, which give them their bitter taste, are the main source of their nutrtional benefits and brussels sprouts contain the most glucosinolates of all crucifers
Additionally, they are high in fiber, vitamins - especially C and K, minerals and antioxidants

Brussels sprouts spoil rapidly so, as with broccoli, eat them soon after purchase
It is very important not to overcook brussels sprouts - not only do they lose their nutritional value and taste but they emit the unpleasant sulfur odor associated with overcooked cruciferous vegetables
It is best not to cook large brussels sprouts whole - by the time they are tender inside the outer leaves will be overcooked. Halve or quarter them for steaming or roasting or slice them very thin and steam for a minute and add to kale or other salads. Small brussels work well if cooked whole