Brussels sprouts are
packed with nutrients that benefit the heart, boost the
immune system, and promote healthy, resilient skin. A member of the
cruciferous family, sprouts also contain a wealth of
glucosinolates, thought to fight cancer. Isothiocyanates, a by-product of these
sulfurous compounds, trigger the liver to produce detoxifying enzymes that aid
in the elimination of potential carcinogens.
Eating cruciferous (cabbage-related) vegetables may help reduce the risk of premenopausal breast cancer. These baby cabbages are also loaded with vitamin A, which promotes a strong immune system, as well as fiber, vitamin C, and folate.
Preparation and Storage
Trim whole sprouts at the base and cut a 1/4-inch-deep X into the flat end so heat can penetrate evenly. Cook the sprouts no longer than 10 minutes if steaming.
Try roasting them for a special treat. Spread trimmed and halved sprouts on a baking sheet and coat with olive oil, salt, and pepper; cook in a 425-degree oven until brown and tender, tossing occasionally, 20 to 30 minutes. The result will be a rich, caramelized flavor.
When stored at 32f and 90-95% humidity and they will keep for 3-5weeks.
Sourced from: http://www.uga.edu/nchfp/how/store/wisc_vegetables.pdf