Brussels Sprouts

Named after the capital of Belgium, where they may have been first cultivated, Brussels Sprouts look like tiny heads of cabbage. The resemblance should come as no surprise since both belong to the same botanical family. Sprouts are low in the not-so-good stuff (fat, cholesterol and sodium) and high in the really-good-for-you stuff (Vitamins C & D and fiber). Roasted, sautéed or used raw in salads, Brussels Sprouts make a terrific side dish for almost any entrée.