Brussel sprouts are in season during fall and winter. These cruciferous vegetables provide 3 gm of fiber per 1 cup serving. When shopping, select fresh brussel sprouts that are bright green and the leaves are firmly together or choose a frozen option that is packaged without a sauce.

Ways to use Brussel sprouts:

  1. Roast with olive oil at 400 degrees for 40 minutes
  2. Mix them into a vegetable stir-fry
  3. Make chicken kabobs with onion, brussel sprouts, and bell peppers
  4. Add steamed brussel sprouts to a whole wheat pasta with pesto
  5. Shave raw brussel sprouts to put in a salad


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